Best 3 Guinness Braised Lamb Shanks Recipes

SLOW COOKER LAMB SHANKS BRAISED IN GUINNESS

Steps:

• Lightly coat shanks in flour seasoned with salt and pepper.
• Reserve left over flour mixture.
• In a skillet heat oil.
• Add lamb in batches and cook until browned.
• Transfer to slow cooker.
• Reduce heat and add onions, to pan, cook till softened.
• Add garlic,thyme, bay leaf and reserved flour cook 1-2 minutes stir in tomato paste, mustard, beer & broth.
• Pour over meat.
• Cover and cook on low 10 -12 hours or on high 5 - 6 hours.

GUINNESS BRAISED LAMB SHANKS

Steps:

• 1.Heat oil in a casserole 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 minutes. Remove lamb shanks and set aside. Pour the excess grease from the casserole, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the potatoes, carrots, celery and tomato puree; continue cooking 5 minutes more. 2.Return the lamb shanks to the casserole, and pour in the Guinness, Jamison, and beef stock. Bring to a simmer over high heat. While you're waiting for the liquid to simmer, use kitchen twine to tie together the thyme , parsley and bay leaf into a secure bundle; add to the lamb shanks. 3.Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. 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 and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.

BRAISED LAMB SHANKS WITH GUINNESS & BARLEY

Steps:

• Preheat oven to 180°C Season flour with salt and pepper, then coat shanks. Heat oil in a large casserole dish. Brown shanks on all sides and remove from dish.
• Empty mixed veggies into pot and heat for 5 minutes.
• Add beer and stir to loosen sediment on the bottom of dish. Stir in tomatoes, stock and bring to the boil. Add barley, stir well. Return shanks to the dish.
• Transfer casserole to the oven. Cook for about 2 hours, add more water if needed. Spoon onto deep plates to serve and sprinkle with parsley.