Stout-Braised Lamb Shanks: A Rich and Hearty Dish

Stout-braised lamb shanks are a rich and flavorful dish perfect for a cozy dinner. The lamb shanks are slowly braised in stout beer, which adds depth and complexity to the sauce, resulting in tender, fall-off-the-bone meat. This recipe is ideal for special occasions or a comforting family meal.

Preparation Time:

  • Prep time: 20 minutes
  • Cook time: 2.5-3 hours
  • Total time: 2 hours 50 minutes to 3 hours 20 minutes


  • 4 lamb shanks
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 4 cloves garlic, minced
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 cups stout beer
  • 2 cups beef broth
  • 1 cup crushed tomatoes
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • Fresh parsley, chopped, for garnish


1. Prepare the Lamb Shanks:

  • Preheat your oven to 325°F (160°C).
  • Pat the lamb shanks dry with paper towels and season generously with salt and pepper.

2. Sear the Lamb Shanks:

  • Heat the olive oil in a large Dutch oven over medium-high heat.
  • Sear the lamb shanks in batches until browned on all sides, about 8-10 minutes. Remove the shanks from the pot and set aside.

3. Sauté the Vegetables:

  • In the same pot, add the chopped onions, carrots, and celery. Sauté until the vegetables are softened and starting to brown, about 8 minutes.
  • Add the minced garlic and cook for another 1-2 minutes.

4. Add Tomato Paste and Flour:

  • Stir in the tomato paste and cook for 2 minutes.
  • Sprinkle the flour over the vegetables and stir to combine. Cook for another 2 minutes to eliminate the raw flour taste.

5. Deglaze with Stout:

  • Pour in the stout beer, scraping up any browned bits from the bottom of the pot.
  • Add the beef broth, crushed tomatoes, bay leaves, thyme, rosemary, brown sugar, and Worcestershire sauce. Stir to combine.

6. Braise the Lamb Shanks:

  • Return the lamb shanks to the pot, making sure they are submerged in the liquid.
  • Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
  • Braise for 2.5 to 3 hours, or until the lamb shanks are tender and falling off the bone.

7. Finish and Serve:

  • Once cooked, remove the pot from the oven and carefully transfer the lamb shanks to a serving platter.
  • Discard the bay leaves and herb sprigs from the braising liquid.
  • If the sauce is too thin, place the pot on the stovetop and simmer until it thickens to your desired consistency.
  • Season the sauce with salt and pepper to taste.
  • Pour the sauce over the lamb shanks and garnish with chopped fresh parsley.

Serving Suggestions:

  • Serve the stout-braised lamb shanks with mashed potatoes, creamy polenta, or crusty bread to soak up the delicious sauce.
  • A side of steamed green beans or roasted root vegetables complements the rich flavors of the dish.

Cooking Tips:

  • For an even richer flavor, marinate the lamb shanks in stout beer, garlic, and herbs overnight before cooking.
  • If you don’t have a Dutch oven, you can use a large oven-safe pot or slow cooker.
  • Adjust the seasoning and herbs to your preference.

Why You’ll Love This Recipe:

  • Rich and Flavorful: The stout beer adds depth and richness to the sauce, making it a truly indulgent dish.
  • Tender and Juicy: Slow-braising ensures the lamb shanks are tender and fall off the bone.
  • Perfect for Special Occasions: This dish is impressive and comforting, ideal for a special dinner or family gathering.


Stout-braised lamb shanks are a hearty and flavorful dish that brings comfort and indulgence to the table. With its rich sauce and tender meat, this recipe is perfect for cozy dinners or special occasions. Follow this recipe to create a memorable meal that will impress and satisfy your guests. Enjoy the deep flavors and succulent lamb shanks with your favorite sides for a truly comforting dining experience!

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