1 (12 oz.) bottle of stout (such as Guinness®) or porter
1 (14 oz.) can beef broth
3 sprigs fresh thyme
3 sprigs fresh parsley
1 bay leaf
1 sprig fresh rosemary
Salt & Pepper to taste
Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil
begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned,
about 10 mins. Remove lamb shanks and set aside. Pour the excess grease from the
Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir
until the onions have softened and turned translucent, about 5 mins. Stir in the carrots,
celery, and tomato paste; continue cooking 5 mins. more.
Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef
broth. Bring to a simmer over high heat. While you’re waiting for the beer to simmer,
use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a
secure bundle; add to the lamb shanks.
Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover and
Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking
liquid from becoming too thick. You want the cooking liquid to have reduced into a
nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig and salt &
pepper to taste during the last 10 mins. of cooking. Remove rosemary sprig and herb
bundle before serving.