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

  1. Prepare the lamb: Pat the lamb shanks dry, season with salt and pepper, then dust with flour.
  2. 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.
  3. Sauté the vegetables: In the same pot, add the onion, carrots, parsnips, celery, and garlic. Cook for 5 minutes until softened.
  4. Deglaze the pot: Pour in the Guinness, scraping up any browned bits from the bottom. Let it simmer for 5 minutes to reduce slightly.
  5. 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.
  6. 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.
  7. Add the potatoes: In the last 45 minutes of cooking, stir in the potatoes and cook until tender.
  8. Final touches: Remove the bay leaves and check seasoning. Garnish with fresh parsley before serving.
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