The aroma of these lamb shanks will draw in diners from all corners of a venue.
Serves four.
- vegetable oil
- 4 lamb shanks
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 2 tablespoons tomato paste
- beef stock
- 1 x 440ml bottle stout
- fresh thyme
- fresh parsley
- 1 bay leaf
- fresh rosemary
- salt and pepper
Heat oil in a large, wide pot over medium-high heat until oil begins to smoke.
Sear lamb shanks on all sides until browned. Remove and set aside. Drain excess grease.
Add onion and garlic to pot over medium heat.
Cook and stir until onion is softened and translucent.
Stir in carrots, celery, and tomato paste; cook for 5 minutes longer.
Return lamb shanks to the pot and pour in stock and stout.
Tie together thyme, parsley, and bay leaf into a secure bundle; add to lamb shanks. Bring to a boil.
Reduce heat to medium-low, cover, and simmer, stirring occasionally, until lamb is tender and nearly falls off the bone, 2 to 3 hours.
Stir in rosemary and season during the last 10 minutes of cooking.
Remove herbs before serving.
