Tender, succulent lamb shanks braised with beer and herbs. These shanks are layered with fabulous flavors. The notes of herbs and dark beer, complemented by veggies! Serve it on top of mashed potatoes and a nice bold glass of red wine!

These shanks will make you and your company drool for more!


Not all recipes work out and taste the way we expect them to taste. That is the reason why I always try to make the recipe. And if the recipe turns out the way I expected it, then I share it.

In this case, these lamb shanks are fantastic! I have hard proof for that!

My husband does not like anything braised, boiled, baked in its juice. Not only lamb, any other meat. But I do, I eat everything!!!

So I was testing this recipe and planning to make another dish for dinner. Cody walked in and said that something was smelling good. I told him what it was and added that dinner would be different, not this. He came closer to the pot, took a fork, tried, and said. “I like it. I’ll have this for dinner. No reason to make anything else!” BINGO

He had two big servings for dinner, and I knew that this was a JACKPOT recipe!


  • 6 Medium size lamb shanks
  • 2 Tablespoons vegetable oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 4 Garlic cloves, diced
  • 2 Stalks celery, diced
  • 2 Tablespoons tomato paste
  • 14 oz Beef broth
  • 14 oz Dark Beer, Guinness
  • 1 Bay leaf
  • 1 Teaspoon peppercorns
  • 2 Spings fresh thyme
  • 2-3 Springs fresh parsley
  • 1 Spring fresh rosemary


    Preheat your oven 350’F.

    Heat the oil in the heavy pot and brown the shanks all the way around, about 7 minutes.

    Remove any extra oil from the pot, turn down the heat, and stir fry onion and garlic for about 7 minutes.

    Add celery and carrots, stir fry for another 5 minutes, add tomato paste, and cook for a couple of minutes.

    Slowly add beef broth, beer, and return shanks to the pot.

    Add bay leaf, one teaspoon of black peppercorns, parsley, and thyme, season with salt. Leave rosemary for later.

    Get the mix boiling and then transfer into preheat oven and bake for two hours.

    Halfway thru the cooking, take the pot out of the oven and gently turn the shanks. Keep an eye on the shanks. Every oven bakes differently. You know your oven the best.

    When 15 minutes of cooking is left, add rosemary and continue cooking. Once cooking is complete and you are happy with the shanks, remove the rosemary and cover the pot with the lid.

    You can leave it in the oven until you are ready to serve.


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