A hearty dish of tender lamb shanks slow-cooked in a rich stout broth, infused with aromatic vegetables and herbs for a comforting meal.
Ingredients
4 pieces lamb shanks
2 tablespoons olive oil
1 large onion
4 cloves garlic
2 medium carrots
2 stalks celery
2 tablespoons tomato paste
2 cups beef broth
1 cup stout beer
1 sprig fresh thyme
1 sprig fresh parsley
1 leaf bay leaf
1 sprig rosemary
to taste none salt
to taste none pepper
Method
Heat oil in a spacious Dutch oven over medium-high heat until it shimmers, then add lamb shanks and sear them for about 10 minutes until golden brown on all sides. Remove the shanks and set aside, draining any excess fat.
Reduce the heat to medium and add diced onion and minced garlic to the pot. Sauté until the onion is soft and translucent, about 5 minutes. Incorporate diced carrots, chopped celery, and tomato paste, cooking for another 5 minutes.
Return the lamb shanks to the pot and pour in both the broth and stout beer. Bundle thyme, parsley, and a bay leaf with kitchen twine to create a bouquet garni and add it to the pot. Bring the mixture to a boil.
Once boiling, lower the heat to medium-low, cover the pot, and let it simmer for 2 to 3 hours, stirring occasionally until the lamb is tender enough to fall off the bone. In the final 10 minutes, add a sprig of rosemary and season with salt and pepper. Before serving, remove the herb bundle and the rosemary sprig.
