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Hearty Irish Guinness Lamb Shank Stew with Potatoes and Cabbage
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Dutch oven
  • Cutting board
  • Knife

Ingredients
  

  • 4 bone-in lamb shanks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, sliced
  • 4 cloves garlic, minced
  • 1 bottle (12 oz) Guinness stout
  • 4 cups beef broth
  • 4 medium potatoes, cubed
  • 1 small head cabbage, shredded
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Pat the lamb shanks dry and season them all over with salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat, then brown the shanks on all sides. Remove them to a plate.
  • Add the onion, carrots, and garlic to the pot. Cook for 5 minutes until the onion softens.
  • Pour in the Guinness and scrape the bottom of the pot to loosen any browned bits. Let it bubble for 2 minutes.
  • Return the lamb shanks to the pot. Add the beef broth, potatoes, thyme, and bay leaves. Bring to a simmer, then cover and cook on low heat for 2 hours.
  • Stir in the shredded cabbage. Continue cooking uncovered for 30 minutes until the cabbage is tender and the lamb is very soft.
  • Remove the thyme sprigs and bay leaves. Taste and adjust salt and pepper if needed. Sprinkle with chopped parsley before serving.

Notes

The stew tastes even better the next day, so make it ahead and reheat gently on the stove with a splash of broth to loosen the sauce. If the broth is too bitter from the Guinness, add an extra carrot during the last 30 minutes. Leftovers keep well in the fridge for three days.
Course: Main Course
Cuisine: Irish
Equipment: Dutch oven, Cutting board, Knife