One of the tastiest ways to cook red meat is to braise it with beer. This recipe doesn’t disappoint – it makes a delicious warming dinner with hardly any effort and if you want to make it even easier, try making it in a slow cooker. Serve this with Hasselback potatoes to make it into an impressive meal.
- 4 lamb shanks
- 4 cloves of garlic
- 2 carrots
- 2 onions
- 2 celery sticks
- 2 tbsp. tomato puree
- 330ml Guinness
- 400ml beef stock
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 sprig fresh rosemary
- Salt and pepper
- 1 tbsp. vegetable oil
Chop the carrots, onions and celery in a food processor until chopped but not pureed.
Heat the oil in a large casserole dish and then brown the lamb shanks on all sides, around ten minutes.
Mince the garlic cloves.
Stir the carrot, onion and celery mixture into the casserole dish. Cook for five minutes, stirring often.
Stir in the garlic and tomato puree. Add the thyme, bay leaf and rosemary and stir to combine.
Cook for another five minutes or so until the veg has softened then stir in the beef stock and Guinness. Bring to a simmer.
Once simmering, put the lamb shanks back into the casserole dish and reduce the heat to very low.
Cook the lamb for 2-3 hours, stirring occasionally. Top up the liquid with water if it gets too thick. You could also cook this in a 150C oven for around 2 hours if you don’t want to cook it on the hob.