For an even richer flavor, use bone-in lamb shanks. If you don't have rosemary, thyme or bay leaf can be substituted. Serve over mashed potatoes, polenta, or creamy risotto to soak up the delicious sauce.
Beer-Braised Lamb Shanks
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PREP TIME15 mins
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COOK TIME3 hrs 10 mins
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TOTAL TIME11 hrs 55 mins
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SERVING2 People
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VIEWS57
Indulge in the rustic charm of tender lamb shanks, slow-braised in a rich beer-infused sauce. This hearty dish, kissed with aromatic rosemary and a whisper of cayenne, transforms simple ingredients into a symphony of flavors, perfect for a comforting meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol82 mg
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Fiber4 g
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Protein30 g
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Saturated Fat4 g
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Sodium1363 mg
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Sugar7 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason lamb shanks generously with salt and pepper. (2 minutes)
02
StepHeat olive oil in a deep-sided pan or pot over medium-high heat. Add lamb and sear on all sides until browned, about 5 minutes. Remove from pan and reduce heat to medium.
03
StepPlace chopped onion, carrot, celery, and garlic in the pan. Season with a large pinch of salt. Cook and stir until vegetable juices start to release, about 2 minutes. Add tomato paste and stir to coat, about 1 minute. Pour in beer and stir in rosemary. Raise heat to high and bring sauce mixture to a simmer.
04
StepNestle lamb shanks in with the sauce mixture. Reduce heat to low. Cover and simmer until lamb is nearly fork-tender, flipping lamb after 1 hour, about 2 hours. Remove from heat and let cool to room temperature, at least 30 minutes. Refrigerate, 8 hours to overnight (this step enhances flavor and tenderizes the lamb further).
05
StepSkim the fat off the top of the sauce, if desired (optional). Cover and bring lamb to a gentle simmer over low heat. Flip and continue simmering until meat is fork-tender and nearly falling off the bone, about 45 minutes. Place lamb shanks in a bowl to keep warm.
06
StepBring sauce to a boil over high heat. Boil until reduced by half but not too thick, about 3 minutes. Season with salt and cayenne pepper to taste. Plate the lamb shanks and generously spoon sauce on top. Serve immediately and garnish with fresh herbs
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RECIPE REVIEWS
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Eugene Reichertmills
Jun 25, 2025This recipe is a keeper! I will definitely be making this again.
Maya Johnston
May 21, 2025The recipe was easy to follow and the results were amazing. The beer really adds a unique flavor.
Ruben Dickens
Apr 19, 2025I let the lamb marinate overnight in the fridge and it was even better the next day. Highly recommend!
Brayan Morissette
Mar 14, 2025I added some mushrooms to the braising liquid and they turned out delicious. A great addition!
Hope Pagac
Mar 1, 2025The cayenne pepper adds just the right amount of heat. Perfect for a chilly evening.
Shanna Schmelerfahey
Dec 9, 2024I used a Dutch oven for this recipe and it worked perfectly. Highly recommend using one if you have it.
Leonie Labadie
Dec 7, 2024I made this last night and it was fantastic! The lamb was so tender and the sauce was incredible. My family loved it!
Therese Kemmer
Nov 16, 2024Instead of mashed potatoes, I served it with crusty bread to soak up the sauce. Delicious!
Jedidiah Flatley
Oct 13, 2024This is a great recipe for a special occasion. It takes some time, but it's well worth the effort.
Hope Pagac
Oct 11, 2024I found that skimming the fat off the top after refrigeration made a big difference in the final flavor.