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Ingredients
Method
- 4 lamb shanks
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 375ml stout (Stouty McStout Face or similar)
- 500ml beef stock
- 2 sprigs rosemary
- 2 bay leaves
- Salt and pepper
- Mashed potato or crusty bread, to serve
- Preheat oven to 160°C. Season shanks well with salt and pepper. Heat olive oil in a large heavy-based casserole over high heat. Brown shanks on all sides (about 8 minutes total). Set aside. Reduce heat to medium, add onion, carrot and garlic and cook 5 minutes. Add tomato paste and cook 1 minute more.
- Pour in the stout and stock, scraping up any browned bits from the base. Add rosemary and bay leaves. Return shanks to the pan, cover tightly and braise in the oven for 2.5–3 hours until the meat is falling from the bone.
- Remove shanks and keep warm. Skim any fat from the surface of the braising liquid, bring to a simmer on the stovetop and reduce slightly if needed. Season to taste and serve over mashed potato with the sauce poured over generously.
3 hrs 30 mins
4 serving
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