Traditional Lamb Shank Stew
A slow-cooked, rich, and comforting dish with tender lamb shanks, root vegetables, and a deep, flavourful gravy.
Ingredients (Serves 4)
- 4 lamb shanks
- 2 tbsp plain flour
- Salt & black pepper
- 2 tbsp vegetable oil
- 1 large onion, diced
- 2 carrots, chopped
- 2 parsnips, chopped
- 2 sticks of celery, sliced
- 3 cloves garlic, minced
- 500ml Guinness or Irish stout
- 500ml beef or lamb stock
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 4-5 small potatoes, halved
- Fresh parsley, to garnish
Method
- Prepare the lamb: Pat the lamb shanks dry, season with salt and pepper, then dust with flour.
- Brown the meat: Heat the oil in a large casserole pot over medium-high heat. Brown the shanks on all sides, then remove and set aside.
- Sauté the vegetables: In the same pot, add the onion, carrots, parsnips, celery, and garlic. Cook for 5 minutes until softened.
- Deglaze the pot: Pour in the Guinness, scraping up any browned bits from the bottom. Let it simmer for 5 minutes to reduce slightly.
- Build the stew: Add the stock, tomato purée, Worcestershire sauce, thyme, rosemary, and bay leaves. Return the lamb shanks to the pot and cover with a lid.
- Slow cook: Simmer on low heat for 2.5 to 3 hours, or until the lamb is fall-off-the-bone tender. Alternatively, cook in the oven at 150°C (300°F) fan-assisted.
- Add the potatoes: In the last 45 minutes of cooking, stir in the potatoes and cook until tender.
- Final touches: Remove the bay leaves and check seasoning. Garnish with fresh parsley before serving.