Print

Tender Oven Braised Lamb Shanks with Rosemary and Guinness

oven braised lamb shanks - featured image
Print Recipe

A hearty and flavorful slow-braised lamb shank recipe featuring fresh rosemary and Guinness stout, perfect for cozy dinners with minimal hands-on time.

Ingredients

Scale
  • 4 lamb shanks (about 1.5 to 2 pounds / 700-900g total), bone-in
  • 2 tablespoons olive oil
  • 1 large yellow onion, roughly chopped
  • 2 medium carrots, cut into chunks
  • 4 garlic cloves, smashed
  • 3–4 sprigs fresh rosemary, whole
  • 2 tablespoons tomato paste
  • 1 bottle Guinness stout (11.2 oz / 330 ml)
  • 2 cups beef broth (480 ml), low sodium preferred
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup flour (30 g) for dredging

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat lamb shanks dry with paper towels. Season generously with salt and pepper, then dredge lightly in flour, shaking off excess.
  3. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Brown lamb shanks on all sides, about 3-4 minutes per side. Remove and set aside.
  4. Add chopped onions and carrots to the pot, stirring occasionally until softened and slightly caramelized, about 6-8 minutes.
  5. Stir in garlic and tomato paste, cooking for 1-2 minutes until the paste darkens slightly.
  6. Return lamb shanks to the pot, nestling them among the vegetables. Add rosemary sprigs, then pour in Guinness stout and beef broth. The liquid should come about halfway up the shanks; add more broth if needed.
  7. Add Worcestershire sauce, then bring the liquid to a gentle simmer on the stovetop.
  8. Cover the pot tightly with a lid or foil and transfer to the preheated oven.
  9. Braise for 2.5 to 3 hours, until lamb is fork-tender and meat starts to pull away from the bone. Check liquid halfway through and add broth if needed.
  10. Remove pot from oven carefully. Take out lamb shanks and tent with foil to keep warm. If desired, simmer braising liquid on stovetop until slightly reduced and glossy.
  11. Serve hot, spooning sauce and vegetables over lamb. Pair with creamy mashed potatoes, polenta, or buttery noodles.

Notes

For gluten-free, use gluten-free flour or cornstarch for dredging and ensure Worcestershire sauce is gluten-free. Slow braising at low heat is key for tender meat. Do not rush searing step to develop a good crust. Opening the oven lid too often lets heat escape; check only once after 2 hours. Leftovers taste better after resting overnight. Can be made in a slow cooker by browning and sautéing first, then cooking on low for 6-8 hours.

Nutrition

Keywords: lamb shanks, braised lamb, Guinness, rosemary, slow braise, comfort food, easy dinner, hearty meal

Find it online: https://lucydishes.com/tender-oven-braised-lamb-shanks-with-rosemary-and-guinness-recipe-easy-and-perfect-for-dinner/