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St. Patrick's Day: Lamb Shanks Braised in Guinness

Source of Recipe


From "The Irish Heritage Cookbook"



List of Ingredients



• 6 lamb shanks
  
• Flour, for dredging
  
• Salt and pepper
  
• 1/3 cup olive oil
  
• 12 small white onions, peeled
  
• 3 large carrots, sliced
  
• 3 stalks celery, sliced
  
• 1 clove garlic, finely chopped
  
• Pinch of rosemary
  
• Pinch of thyme
  
• 1 cup Guinness Stout
  
• ¾ cup beef stock
  
• 12 small potatoes, peeled
  






Instructions



1. Lightly moisten the lamb shanks with water. In a large bowl or plastic bag, combine the flour, salt and pepper, and dredge the meat. In a large skillet over medium heat, heat the olive oil. Add the lamb shanks and cook on all sides until browned, about 10 minutes. Transfer to a Dutch oven or ovenproof casserole.
   
   
2. Add the onions, carrots, celery, garlic, rosemary and thyme to the skillet and cook for 5 minutes, stirring constantly to absorb the pan juices. Combine the vegetables and pan juices with the lamb. Add the Guinness and beef stock, cover, and simmer for 45 minutes.
   
   
3. Add the potatoes; correct seasonings, recover, and cook until the meat is tender, 1½ to 1¾ hours. To serve, place a lamb shank in the middle of a broad soup bowl and spoon the vegetables and broth around.
   
   Serves 6