Lamb Shanks in Guinness With Country Vegetables

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READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 5
    tablespoons vegetable oil
  • 6
    lamb shanks (about 6 lbs. total)
  • 5
    cups chopped onions
  • 4
  • 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
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DIRECTIONS

  • 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.
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