How to Make Beer-Braised Lamb Shanks - A Step-by-Step Guide

Beer-Braised Lamb Shanks are a delicious and hearty dish that is perfect for a cozy evening at home. This recipe combines tender lamb shanks with the rich and complex flavors of beer, creating a dish that is sure to impress your family and friends.

The long, slow cooking process allows the meat to become incredibly tender and flavorful, while the beer infuses the dish with a deep, robust flavor. The result is a meal that is both comforting and satisfying, and perfect for a special occ...

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Ingredients

  • 2 lamb shanks
  • 1 teaspoon salt, divided, or to taste
  • freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 large carrots, cut into 1-inch pieces
  • 1 large stalk celery, cut into 1-inch pieces
  • 3 cloves garlic, finely chopped
  • 2 teaspoons tomato paste
  • 1 (12 fluid ounce) can or bottle beer
  • 2 sprigs rosemary
  • 1 pinch cayenne pepper

Information

  • Prep Time: 15 mins
  • Cook Time: 3 hrs 10 mins
  • Additional Time: 8 hrs 30 mins
  • Total Time: 11 hrs 55 mins
  • Servings: 2
  • Yield: 2 lamb shanks

  • Season lamb shanks with salt and pepper.
  • Heat olive oil in a deep-sided pan or pot over medium-high heat. Add lamb and cook, turning as needed, until browned, about 5 minutes. Remove from pan and reduce heat to medium.
  • Place chopped onion, carrot, celery, and garlic in the pan. Season with a large pinch of salt. Cook and stir until vegetable juices start to come out, about 2 minutes. Add tomato paste and stir to coat, about 1 minute. Pour in beer and stir in rosemary. Raise heat to high and bring sauce mixture to a simmer.
  • Toss lamb shanks in with the sauce mixture. Reduce heat to low. Cover and simmer until lamb is nearly fork-tender, flipping lamb after 1 hour, about 2 hours. Remove from heat and let cool to room temperature, at least 30 minutes. Refrigerate, 8 hours to overnight.
  • Skim the fat off the top of the sauce, if desired. Cover and bring lamb to a simmer over low heat. Flip and continue simmering until meat is fork-tender and nearly falling off the bone, about 45 minutes. Place lamb shanks in a bowl to keep warm.
  • Bring sauce to a boil over high heat. Boil until reduced by half but not too thick, about 3 minutes. Season with salt and cayenne pepper. Plate the lamb shanks and spoon sauce on top.
  • Nutrition

    387 cal.

    • Total Fat: 14g
    • Saturated Fat: 4g
    • Cholesterol: 82mg
    • Sodium: 1363mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 30g
    • Vitamin C: 12mg
    • Calcium: 80mg
    • Iron: 3mg
    • Potassium: 858mg