Guinness Lamb Shanks

Main courseServes 6

Ahead of next week’s Great Yorkshire Show in Harrogate, celebrate the very best of British produce with this Guinness Lamb Shanks dish from the team at West Yorkshire’s Hinchliffe’s Farm Shop. Pairing delicious lamb shanks with Guinness creates a succulent one pot dish, perfect for a Sunday lunch or if made ahead of time to enjoy throughout the week For more recipe inspiration visit  


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



  1. Preheat oven to 350°F Season shanks with salt and pepper
  2. Heat oil in large heavy-gauge, oven-safe pot over medium-high heat.
  3. Working in batches, add shanks to pot and cook until brown on all sides, 6 to 8 minutes and set aside
  4. Pull pot off heat and let cool 5 minutes.
  5. Return pot to medium heat and add the onions and carrots. Cook until golden, about 4 minutes.
  6. Add garlic and cook for a further 2 minutes. Add thyme. Season lightly with salt and pepper.
  7. Return lamb shanks to pot on vegetables and add the tomatoes and Guinness.
  8. 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.
  9. Transfer to oven and braise 1 hour.
  10. Open the pot and transfer shanks to a plate.
  11. 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.
  12. Cover and return to oven. Cook for 30 minutes.
  13. 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.)
  14. Transfer shanks and vegetables to platter and loosely cover to keep warm.
  15. Bring sauce left in pot to boil and cook until thick enough to coat back of spoon. Spoon sauce over shanks and serve.