Guinness Lamb Shanks

Name: Guinness Lamb Shanks
Total time: 3 h 30 min
Yield: 4 serving
Ingredients: 3 onions; 4 Tbsp olive oil; sea salt; ground pepper; 1 cup raisins; 3 heaped Tbsp marmalade; 1 heaped Tbsp tomato ketchup; 2 Tbsp Worcestershire sauce; 3/4 cup Guinness or other dark ale; 4 lamb shanks; 6-8 prigs fresh Rosemary; 1 quart organic chicken stock

User Reviews

5.0

3 reviews

Excellent

Total Time
3 hrs 30 mins
Servings
4
Calories
335 kcal
Course
Main Course
Cuisine
Irish

Guinness Lamb Shanks

Holly Espinosa

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Guinness Lamb Shanks are a delicious way to celebrate St Patrick's Day--or to take advantage of a delicious and healthful food.

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Ingredients

Servings

3 onions peeled and chopped
4 Tbsp olive oil
sea salt
ground pepper
1 cup raisins
3 heaped Tbsp marmalade or jam or chutney
1 heaped Tbsp tomato ketchup or 1 chopped roma tomato
2 Tbsp Worcestershire sauce
3/4 cup Guinness or other dark ale a half bottle
4 lamb shanks there is enough sauce to make 6 shanks
6-8 prigs fresh Rosemary
1 quart organic chicken stock

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Instructions

Heat 1-2 tablespoons of olive oil in a dutch oven. Brown the lamb shanks – you can cook them in batches if needed--turning every few minutes. Once they are browned, add the rosemary leaves. Move them around in the pan to get crispy, but don't let them burn. Remove the shanks, rosemary and all but about 1-2 tablespoon of fat to a plate (I had no fat in the pan).
If there isn't enough fat left from browning the lamb shanks, add 1-2 tablespoons of olive oil to the dutch oven. Add the chopped onion and stir over medium heat until the onions start to caramelize. Add the raisins, marmalade (or jam or chutney), ketchup, Worcestershire sauce, stock and beer. Stir well, then let simmer for a few minutes
Return the lamb shanks to the pan, reduce heat, cover and cook until very tender, about 2-3 hours.
When the lamb shanks are ready, carefully move them to a platter, making sure the meat stays intact, and keep warm. Remove any rosemary stems you can find, then blend sauce with a stick blender until (more or less) smooth. Continue cooking to thicken. There is enough sauce to top the lamb and have leftovers for potatoes or noodles.