Ingredients
6 lamb shanks, about 5lbs in total
Kosher Salt and freshly ground pepper
2 tbsp olive oil
12 white pearl onions, peeled
2 large carrots, peeled and cut into ¼ inch thick slices
4 garlic cloves, thickly sliced
3 sprigs fresh thyme
1 cup canned tomatoes, drained and crushed
Cups (500 ml can) Guinness
Chicken Stock, enough to reach halfway up the meat
1lb fresh potatoes
3 cups button mushrooms, larger ones halved
Method
- Preheat oven to 350°F Season shanks with salt and pepper
- Heat oil in large heavy-gauge, oven-safe pot over medium-high heat.
- Working in batches, add shanks to pot and cook until brown on all sides, 6 to 8 minutes and set aside
- Pull pot off heat and let cool 5 minutes.
- Return pot to medium heat and add the onions and carrots. Cook until golden, about 4 minutes.
- Add garlic and cook for a further 2 minutes. Add thyme. Season lightly with salt and pepper.
- Return lamb shanks to pot on vegetables and add the tomatoes and Guinness.
- Add enough chicken stock to make liquid reach halfway up sides of meat. Increase the heat and bring to boil. Place piece of parchment on surface of meat and place the lid on top.
- Transfer to oven and braise 1 hour.
- Open the pot and transfer shanks to a plate.
- Stir in potatoes and mushrooms, then return the shanks; pushing down to submerge in liquid. If needed, top up with more chicken stock to reach halfway up meat.
- Cover and return to oven. Cook for 30 minutes.
- Remove the pot lid and parchment and cook uncovered 30 more minutes to brown the meat. (The lamb can be cooked one day ahead. To do so, let cool to room temperature in pot, then refrigerate overnight. Reheat in oven at 350°F, 30 to 45 minutes.)
- Transfer shanks and vegetables to platter and loosely cover to keep warm.
- Bring sauce left in pot to boil and cook until thick enough to coat back of spoon. Spoon sauce over shanks and serve.