Beer Braised Lamb Shanks makes cooking lamb so easy for all of your holiday meals or special dinners. This braised lamb shanks recipe is made with beer, and is full of amazing flavors from garlic and rosemary!
While I like to prepare roasted turkey breast instead of the whole turkey to grace the holiday table, I also can’t get enough of these beer braised lamb shanks during the holiday season! I love the rich flavors from the dark beer, tomatoes and garlic and they way they come together to flavor the lamb shanks. So delicious! This braised lamb shanks recipe is great along with Instant Pot Mashed Potatoes, Irish Mashed Potatoes or Garlic Butter Pasta.
I happen to love lamb because it’s so flavorful and delicious. You can easily use it to make a fancy meal that is easy to make and flavor packed in no time. There’s nothing better than having a restaurant quality lamb shanks on the table made in your own kitchen!
Beer Braised Lamb Shanks:
If you haven’t made lamb shanks in your kitchen before, you should know that they are super simple. Here’s a few tips and tricks that will help you along the way!
- First things first, you will want to use a dutch oven with a lid for this lamb shank recipe.
- You will be using 3 to 4 lamb shanks.
- You will want a 6 quart or larger dutch oven or enameled cast iron pan for this recipe. If you have a 7 or 8 quart one, they will work well too.
- You may need to trim fat off your lamb shanks a little. I find that I like lamb to be less greasy and the easiest way to accomplish lean lamb meat is by simply trimming a bit of fat from all the sides of the lamb shanks.
- These braised lamb shanks will be cooked at 350F in the oven.
- The cooking time is 2.5 hours during which the lamb shanks will be braised in the delicious beer mixture and your house will be filled from the most amazing aromas!
HOW DO I MAKE BRAISED LAMB SHANKS?
You will want to start by browning the lamb shanks in the dutch oven. You can and should trim fat off the shanks and then start browning them on medium high heat. Next, add in diced red onion, chopped rosemary and garlic and sauté until translucent. After sautéing onion and garlic, you will add carrots and celery.
You will pour beer, crushed tomatoes, bay leaves and beef stock into the dutch oven. Place the lamb shanks into the dutch oven and cover with a lid. Place the dutch oven inside the oven and braise covered in the oven at 350F on for 2-3 hours until the meat is tender and beginning to fall off the bone.
Non-Alcoholic substations for Braised Lamb Shanks
If you are unable to consume alcohol, what you can do is:
- Substitute 1 additional cup of beef broth instead of beer
- Add 3 to 4 tablespoons of vinegar. I suggest red wine vinegar, white vinegar or apple cider vinegar. The reason why you might want to use vinegar here in addition to the broth is because the vinegar will help break down the protein structure in the lamb.
And that is all to making Beer Braised Lamb Shanks!
Perfect for the holiday table or special occasion!
- 3 tbsp olive oil
- 3-4 lamb shanks (trimmed of excess fat)
- 1 tsp sea salt
- 1 tsp black pepper
- 1 red onion (diced)
- 2 tsp minced garlic
- 2 tbsp Rosemary (fresh and chopped)
- 2 carrots (diced)
- 2 celery sticks (diced)
- 1 cup dark beer (such as Guinness)
- 2 cups beef stock (low sodium or sodium free, if not - adjust the salt above)
- 14 oz crushed tomatoes
- 2 dried bay leaves
Heat oven to 350 F degrees.
- Season the lamb on all sides with salt and pepper. Heat a heavy-bottomed oven proof pan, such as a Dutch oven, over medium high heat. Add olive oil and then add the lamb shanks on medium heat. Sear carefully on all sides until they are golden brown. Remove the shanks and cover with foil to keep warm.
- Add onion, garlic and rosemary and sauté over medium-high heat for 5 minutes until they are translucent. Next add carrots and celery.
- Now add all the liquids: beer, beef stock, crushed tomatoes and bay leaves. Bring to a boiling point and then return the shanks to the pan.
Cover the pan, move it covered to the oven and braise in the oven for 2 hours.
Check to ensure lamb is tender - the meat should be beginning to fall off the bone. If not, cover and keep cooking. Ideal is when the meat is still holding onto bone.
Pick out and discard bay leaves.
Serve over mashed potatoes or pasta.