Recipe by Leslie in Texas
A hearty Irish-style meal that is perfect for cooler weather. This is delicious served with with Mashed Potatoes With Green Onions!For a perfect dessert at the end of this meal, try Irish Coffee Caramel Mousse! Originally from a 1995 Bon Appetit. I have substituted cubed potatoes for either the turnips, rutabagas, or both.
Top Review by Trinkets
Thanks for sharing this recipe, it was my guideline to creating a very special dish. I didn't follow your recipe all the way to the end but it did give me inspiration. I used a local brew, seasoned the flour with thyme and s&p, and added leftover carrots that were cooked in an orange marmalade glaze, used the parsnips but not the rutabagas, added lots of garlic and cooked in a slow oven for 5 hours the first day then removed and chilled overnight, skimmed the fat and cooked some more. Served over creamy polenta, this was fabulous!
- 5 tablespoons vegetable oil
- 6 lamb shanks (about 6 lbs. total)
- 1⁄2 cup all-purpose flour
- 5 cups chopped onions
- 4 cups beef broth
- 2 (12 ounce) bottles Guinness stout
- 4 carrots, peeled and cut into 1 inch pieces
- 2 large parsnips, peeled and cut into 1 inch pieces
- 2 rutabagas, peeled and cut into 1 inch pieces
Directions See How It's Made
- Season lamb shanks with salt and pepper.
- Coat lamb with flour and shake off excess; reserve remaining flour.
- Heat the oil in a large pot over medium-high heat.
- Add lamb to pot in batches and brown well; transfer with tongs to a bowl.
- Reduce heat to medium and add the onions to the pot.
- Sauté the onions until translucent,scraping up any browned bits of lamb, about 5 minutes.
- Add reserved flour and cook, stirring for about 1 minute.
- Return lamb shanks and any accumulated juices to the pot.
- Add beef broth and the Guinness; cover and bring to a boil.
- Reduce heat and simmer until meat is almost tender, about 1 hour.
- Add carrots, parsnips and rutabagas to pot and simmer, uncovered, until meat and vegetables are tender and stew thickens slightly, about 40 minutes.
- Spoon fat from surface of stew and serve.
- This can be prepared one day ahead.
- Cover and refrigerate.
- Skim off any congealed fat from the surface and rewarm over low heat before serving.