Lamb Shanks in Guinness With Country Vegetables Recipe #54616
A hearty Irish-style meal that is perfect for cooler weather. This is delicious served with with Recipe #54618!For a perfect dessert at the end of this meal, try Recipe #54621! Originally from a 1995 Bon Appetit. I have substituted cubed potatoes for either the turnips, rutabagas, or both.
2½ hours | 30 min prep
SERVES 6
- 5 tablespoons vegetable oil
- 6 lamb shanks (about 6 lbs. total)
- 1/2 cup all-purpose flour
- 5 cups chopped onions
- 4 cups beef broth
- 2 (12 ounce) bottles Guinness stout
- 4 carrots, peeled and cut into 1 inch pieces
- 2 large parsnips, peeled and cut into 1 inch pieces
- 2 rutabagas, peeled and cut into 1 inch pieces
- Season lamb shanks with salt and pepper.
- Coat lamb with flour and shake off excess; reserve remaining flour.
- Heat the oil in a large pot over medium-high heat.
- Add lamb to pot in batches and brown well; transfer with tongs to a bowl.
- Reduce heat to medium and add the onions to the pot.
- Sauté the onions until translucent,scraping up any browned bits of lamb, about 5 minutes.
- Add reserved flour and cook, stirring for about 1 minute.
- Return lamb shanks and any accumulated juices to the pot.
- Add beef broth and the Guinness; cover and bring to a boil.
- Reduce heat and simmer until meat is almost tender, about 1 hour.
- Add carrots, parsnips and rutabagas to pot and simmer, uncovered, until meat and vegetables are tender and stew thickens slightly, about 40 minutes.
- Spoon fat from surface of stew and serve.
- This can be prepared one day ahead.
- Cover and refrigerate.
- Skim off any congealed fat from the surface and rewarm over low heat before serving.
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5 stars