Hello from Washington!
It’s been almost two years since I packed my life up and moved away from Chicago and big city life, but being here and feeling the energy- I do miss it. I mean, I don’t miss the everyday practical hassles: the high rent, no parking, people EVERYWHERE, morning train commutes, and all the rest, but there is something to be said for it, and while I do enjoy small town life, I do very much crave a return to urban life every now and again. I need it, and there’s no better excuse than to see some of my bests (and work, but that’s the less glamorous part of my visit).
As I live a little bit of a past life (did you know I was a Katrina evacuee for a semester here?), I’m again digging into THB archives for a really good one. Like, I forgot how good. Guinness Lamb Shanks. Let’s dish.
I made this way back ago in 2012 and after this year’s trip to Ireland and all the good eating and Guinness drinking that happened on that trip, I have been chomping at the bit to make it again. And…with St. Patrick’s Day looming on the horizon, and winter temps still being a reality, I figured there was no time like the present!
Hearty lamb shanks are seared and braised in Guinness, sweetened with red onions, a hint of jam and a dash of Worcestershire, doing whatever Worcestershire does. Cooked until it’s falling off the bone, and garnished with fresh mint and served over parsley mash, this meal is a real showstopper! And, so delicious. I have it on good authority that if you’re not a fan of lamb, this same recipe works in a kick-ass way with a roast. Do it, do it now, while the days are still short and you still want to cook things in that low and slow winter way.
Oh, and a happy Friday to you!
Guinness Lamb Shanks
Braised lamb shanks are slow cooked with Guinness stout until they fall off the bone in this Irish Guinness lamb shank recipe.
Ingredients
- 2 TB olive oil
- 4 lamb shanks
- 1 red onion, peeled and sliced (about 1 1/2 cup)
- 1 tsp salt
- 1 tsp black pepper
- 1- 1/2 heaped TB fruit jam (I used sour cherry)
- 1/2 heaped TB ketchup
- 1 TB Worcestershire sauce
- 1 cup Guinness
- 3 sprigs of fresh rosemary
- 2 cups chicken or beef stock
- 2 cups frozen pearl onions
- fresh mint
- fresh parsley
- mashed potatoes, to serve
Directions
- Step 1 To a deep stock pot, add 2 TB olive oil. Sear and brown the lamb shanks into a large frying pan on a medium to high heat with olive oil. Turn them every few minutes. Once brown, move the shanks to a separate plate.
- Step 2 To the stock pot, add the sliced onions, salt and pepper. Cook over a medium to high heat, stirring as you go, until the onions start to caramelize, about 10 minutes. Add the rosemary and brown a bit. Add the jam, ketchup, Worcestershire sauce and beer. Give it all a good stir, then leave to gently simmer for about 10 minutes.
- Step 3 Move the shanks into the pan of onions with their juices. Add the stock and the pearl onions, and put the lid on, turn down the heat and leave to simmer for around 3 hours, or until the meat falls off the bone easily. Try to turn the shanks halfway through so they cook evenly.
- Step 4 When the lamb shanks are ready, remove them and the pearl onions and put on a serving platter. Using an immersion blender (or carefully if using a standing blender), puree the gravy until smooth, then allow to reduce down and thicken as desired, about 10 minutes. Sprinkle with parsley and mint, serve with potatoes and enjoy!
Haha yes it is amazing with roast! The gravy is ridiculously good 🙌🏼