This hearty Irish lamb shank stew is perfect if you feel like having something a little different on St Patricks Day
Prep Time
2 hrs 50 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Heat oil in a Dutch oven or large
wide pot over medium-high heat until oil begins to smoke. Sear lamb shanks in hot oil on all sides until browned
about 10 minutes. Remove lamb shanks and set aside. Drain excess grease.
Add onion and garlic to the Dutch oven over medium heat. Cook and stir until onion is softened and translucent
about 5 minutes. Stir in carrots
celery
and tomato paste; cook for 5 minutes more.
Return lamb shanks to the Dutch oven and pour in broth and stout beer. Use kitchen twine to tie together thyme
parsley
and bay leaf into a secure bundle; add to lamb shanks. Bring to a boil.
Reduce heat to medium-low
cover
and simmer
stirring occasionally
until lamb is tender and nearly falls off the bone
2 to 3 hours. Stir in rosemary sprig and season with salt and pepper during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.
Recipe Tip
You can add water in step 4 to keep the cooking liquid from becoming too thick. The cooking liquid should reduce into a nice sauce when lamb shanks are done.
.JPG)
