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Lamb Shanks in Guinness With Country Vegetables

Recipe #54616 | 2½ hours | 30 min prep | SERVES 6 (Change Servings)

RECIPE BY: Leslie in Texas

A hearty Irish-style meal that is perfect for cooler weather. This is delicious served with with Mashed Potatoes With Green Onions!For a perfect dessert at the end of this meal, try Irish Coffee Caramel Mousse! Originally from a 1995 Bon Appetit. I have substituted cubed potatoes for either the turnips, rutabagas, or both.

Posted on: Feb 23, 2003

Ingredients

  • tablespoons vegetable oil
  • 6 lamb shank (about 6 lbs. total)
  • 1/2 cup all-purpose flour
  • cups chopped onion
  • cups beef broth
  • 2 (12 ounce) bottles Guinness stout
  • 4 carrot, peeled and cut into 1 inch pieces
  • large parsnip, peeled and cut into 1 inch pieces
  • 2 rutabaga, peeled and cut into 1 inch pieces
  • Directions

    1. 1
      Season lamb shanks with salt and pepper.
    2. 2
      Coat lamb with flour and shake off excess; reserve remaining flour.
    3. 3
      Heat the oil in a large pot over medium-high heat.
    4. 4
      Add lamb to pot in batches and brown well; transfer with tongs to a bowl.
    5. 5
      Reduce heat to medium and add the onions to the pot.
    6. 6
      Sauté the onions until translucent,scraping up any browned bits of lamb, about 5 minutes.
    7. 7
      Add reserved flour and cook, stirring for about 1 minute.
    8. 8
      Return lamb shanks and any accumulated juices to the pot.
    9. 9
      Add beef broth and the Guinness; cover and bring to a boil.
    10. 10
      Reduce heat and simmer until meat is almost tender, about 1 hour.
    11. 11
      Add carrots, parsnips and rutabagas to pot and simmer, uncovered, until meat and vegetables are tender and stew thickens slightly, about 40 minutes.
    12. 12
      Spoon fat from surface of stew and serve.
    13. 13
      This can be prepared one day ahead.
    14. 14
      Cover and refrigerate.
    15. 15
      Skim off any congealed fat from the surface and rewarm over low heat before serving.

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    Featured Reviews for This Recipe

    From: Marietta Mary Lou

    On Feb 19, 2006

    I made this with BEEF shanks, in my quest for finding an alternative to osso-bucco. The whole family enjoyed it with the exception of the parsnips. (I KNEW not to put in rutabagas, and replaced them with red potatoes.) That is a matter of personal taste and I myself liked the dish "as is".

    0 people found this review helpful

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  • From: Jan Waters

    On Jun 24, 2004

    The very best!! What a fantastic recipe! There were only three of us for dinner, so I cut the recipe in half. It was so wonderful that I'll be preparing it this weekend for guests! Thanks so very much for sharing!!!

    0 people found this review helpful

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  • From: robin lane

    On Mar 12, 2004

    Tried this recipe, but instead of shank, I used a whole leg. Roasted at high temp for 30 minutes. Then added the Guinness et al. Also omitted the beef broth. But substituted one half bottle of Guinness. (other half goes to the Chef ) Awesome!! Thanks for the tips!

    0 people found this review helpful

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  • Read all 3 reviews
    Nutrition Facts

    Serving Size 1 (1615g)

    Recipe makes 6 servings

    The following items or measurements are not included below:

    6 lamb shanks

    2 large parsnips

    2 rutabagas

    Calories 808
    Calories from Fat 109 (13%)
    Amount Per Serving %DV
    Total Fat 12.1g 18%
    Saturated Fat 1.5g 7%
    Monounsaturated Fat 3.2g
    Polyunsaturated Fat 6.4g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 469mg 19%
    Potassium 703mg 20%
    Total Carbohydrate 74.0g 24%
    Dietary Fiber 3.3g 13%
    Sugars 7.6g
    Protein 10.3g 20%
    Vitamin A 6839mcg 136%
    Vitamin B6 0.9mg 44%
    Vitamin B12 0.3mcg 4%
    Vitamin C 10mg 18%
    Vitamin E 3mcg 10%
    Calcium 99mg 9%
    Iron 0mg 4%

    detailed view...

    how is this calculated?

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