This Beer-Braised Lamb Shank recipe is the kind of slow-cooked, flavor-loaded dish that turns a tough cut into pure melt-in-your-mouth magic.

Seared shanks are simmered low and slow in dark beer, herbs, garlic, and stock until they’re buttery soft and surrounded by a thick, savory gravy.

Perfect for cold nights, dinner parties, or any time you want your kitchen to smell like you know what you’re doing.

Ingredients

For the Lamb:

• 2–4 lamb shanks (depending on size)
• Salt & pepper
• 2 tbsp olive oil
• 1 large onion, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, smashed
• 2 tbsp tomato paste
• 12 oz dark beer (stout, porter, or brown ale)
• 2 cups beef or lamb stock
• 1 tbsp Worcestershire sauce
• 3 sprigs fresh rosemary (or 1½ tsp dried)
• 3 sprigs fresh thyme
• 1 bay leaf

Instructions

Step 1: Season & Sear

• Pat lamb shanks dry. Generously season with salt and pepper.
• In a large Dutch oven, heat olive oil over medium-high heat.
• Sear lamb shanks on all sides until browned — about 3–4 minutes per side. Remove and set aside.

Step 2: Sauté the Veg

Lower heat to medium. Add onion, carrot, celery, and garlic. Cook for 6–8 minutes, stirring occasionally, until softened.

Stir in tomato paste and cook for 1–2 minutes more to caramelize.

Step 3: Deglaze with Beer

Pour in the beer, scraping the bottom to release browned bits.

Simmer for 2 minutes, then return lamb shanks to the pot.

Step 4: Add Broth & Braise

• Add stock, Worcestershire, rosemary, thyme, and bay leaf.
• Bring to a simmer, then cover and transfer to a 300°F (150°C) oven.
• Braise for 2½ to 3 hours, or until the meat is fork-tender and nearly falling off the bone.

Optional: For a thicker sauce, uncover the last 30 minutes to reduce the liquid slightly.

Serving Suggestions

• Serve With:
  • Creamy mashed potatoes
  • Garlic butter polenta
  • Crusty sourdough or beer bread
• Garnish With:
  • Fresh parsley
  • Lemon zest (to brighten up the richness)
  • Roasted garlic cloves

Beer Pairing

Serve with the same beer you braised it in, or pair with a complementary brew:

• Stout or porter: Amplifies richness and roasted notes
• Brown ale: Adds nutty, toasty warmth
• Dubbel or Belgian dark ale: Brings subtle sweetness and spice

Final Thoughts

Beer-Braised Lamb Shanks are proof that a few humble ingredients, some patience, and the right beer can create something spectacular.

Deeply savory, fork-tender, and swimming in rich gravy, this dish brings bistro-level comfort to your kitchen table.

Cheers to meat that falls off the bone — and into your heart. 🍺🍖🔥

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