Ingredients: • 1 cup all-purpose flour
• Salt and freshly ground pepper to taste
• 6 lamb shanks
• 1/3 cup olive oil
• 12 small white onions
• 3 stalks celery, sliced
• 1 clove garlic, finely chopped
• 1 cup Irish stout
• 1 cup homemade beef stock or canned low-sodium beef broth
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 12 small potatoes, peeled
• 1 small turnip, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and thickly sliced
• 3 large carrots, peeled and thickly sliced
This recipe is reminiscent of the way French cooks braise meat in red wine. Braising lamb shanks in stout works in much the same way to flavor and tenderize the meat.
In a large bowl or Ziploc plastic bag, combine the flour, salt, and pepper.
Lightly moisten the lamb shanks with water and dredge them in the flour mixture.
In a large skillet over medium heat, heat the oil. Add the lamb shanks and cook
for 8 to 10 minutes, or until browned on all sides. Transfer to a Dutch oven.
Add the onions, celery, and garlic to the skillet and cook for 5 minutes, stirring
constantly to scrape up the browned bits from the bottom of the pan. Add the
vegetables and pan juices to the lamb. Add the stout, stock or broth, rosemary,
and thyme. Reduce the heat to low, cover, and simmer for about 1 1/2 hours,
or until the lamb is nearly tender. Add the potatoes, turnip, parsnips, and
carrots, cover, and cook for 45 to 50 minutes longer, or until the meat and
vegetables are tender when pierced with a fork.
To serve, place a lamb shank in the center of each of 6 shallow soup bowls and
spoon the vegetables and broth around them. Serves 6 as a main course