These Beer Braised Lamb Shank are fall-off the bone tender, slowly braised with fresh herbs and garlic. Such a classic family dinner! This classic Sunday lunch or dinner recipe full of tender lamb in a rich sauce is the perfect kind of comfort food. The lamb is fork tender and delicious served with mashed potatoes, creamy cauliflower mash, rice or even some crusty bread to soak up all the delicious braising sauce or gravy. This easy recipe requires a quick sear and then it’s low and slow cooking stove top or in the oven until its tender. Slow roasting or braising lamb shanks is the best for lamb shanks and this is a pretty fail proof recipe for delicious lamb shanks.
Beer braised Lamb shank Ingredients:
- Lamb Shanks – either hindshanks or forehshanks are perfect for this recipe
- Shallots or Onions & Garlic – use as little or as much as you like
- Vegetables – I love to use carrots, celery and mushrooms
- Tomato Paste – adds a rich flavor to the braising liquid
- Beer – I love the flavour that a stout beer gives this recipe but you can use any beer you like – if you prefer a less hoppy one that is fine too – you can also use Wine like a dry red wine, pinot noir, Cabernet Sauvignon or a merlot instead or for a non alcohol version you could replace with more broth
- Broth – I like the richness beef broth adds to the pan sauce but vegetable broth works well too
- Herbs – I like to use thyme, parsley, rosemary and bay leaf – use as much or as little as you prefer
How to make easy Lamb Shanks:
There is no need to be intimidated – this braised lamb shank recipe is quite easy to make and a great set-it-and-forgot-it kind of recipe.
- SEAR shanks: You can start by trimming the fat off the lamb shanks if needed then you will brown or sear the lamb shanks in a large dutch oven. Remove and set aside
- SAUTE the veggies along with the shallots and garlic, and with the tomato paste. Deglaze the pan with the beer broth
- BRAISE Return shanks to pan along with the herbs, bring to a boil, reduce to a simmer, cover and braise for 2-2½ hours stove top or in the oven – crockpot directions in recipe notes
- SAUCE – Remove shanks and herbs, skim fat and simmer for about 10 minutes, or until reduced by half. You can add a cornstarch slurry to thicken the sauce further if you prefer! Serve shanks with reduced braising sauce. If you prefer a very thick braising sauce there are suggestions on how to do so in recipe notes.
How To Store Leftovers
Cooked lamb will last 3-4 days refrigerated. Keep these shanks in an airtight container with the sauce or separately. Reheat together. You can reheat these lamb shanks in the microwave, or reheat either in a pot over medium heat on the stovetop or you can use an oven-safe pot covered with a lid. Bake at 300 F or about 15-20 minutes.
Freezing
You can also freeze these braised lamb shanks up to 4-6 months. Reheat using either the microwave, stovetop, or oven method. It will take about 30-35 minutes in the oven.
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