A tangy margarita Bundt® cake that’s ideal for celebrations or to liven up any day. My buddies persisted in visiting me for more!
| Prep Time: | 25 mins |
| Cook Time: | 2 hrs 25 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 4 |
| Yield: | 4 lamb shanks |
Ingredients
- 1 tablespoon vegetable oil
- 4 lamb shanks
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 2 tablespoons tomato paste
- 1 (14 ounce) can beef broth
- 1 (12 fluid ounce) bottle stout (such as Guinness®) or porter
- 3 sprigs fresh thyme
- 3 sprigs fresh parsley
- 1 bay leaf
- 1 sprig fresh rosemary
- salt and pepper to taste
Instructions
- Heat oil in a Dutch oven or large, wide pot over medium-high heat until oil begins to smoke. Sear lamb shanks in hot oil on all sides until browned, about 10 minutes. Remove lamb shanks and set aside. Drain excess grease.
- Add onion and garlic to the Dutch oven over medium heat. Cook and stir until onion is softened and translucent, about 5 minutes. Stir in carrots, celery, and tomato paste; cook for 5 minutes more.
- Return lamb shanks to the Dutch oven and pour in broth and stout beer. Use kitchen twine to tie together thyme, parsley, and bay leaf into a secure bundle; add to lamb shanks. Bring to a boil.
- Reduce heat to medium-low, cover, and simmer, stirring occasionally, until lamb is tender and nearly falls off the bone, 2 to 3 hours. Stir in rosemary sprig and season with salt and pepper during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.
- You can add water in step 4 to keep the cooking liquid from becoming too thick. The cooking liquid should reduce into a nice sauce when lamb shanks are done.
Nutrition Facts
| Calories | 348 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 3 g |
| Protein | 30 g |
| Saturated Fat | 5 g |
| Sodium | 544 mg |
| Sugars | 5 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome. Though I thought it could use a bit (not a lot) of salt. Easy to make. I added some mushrooms as well.
Kat in AS is quite correct. This, sadly is dreadful. Shanks need red wine, carrots, onions, a little thyme, and flour to thicken the sauce before cooking in a slow cooker or 5 to 6 hours in a low oven. Sad to say this was inedible and a tremendous waste of expensive meat and my very valuable time.
The gravy is wonderful
Great recipe. Only subbed lager for stoudt. Lots of rosemary. Simmered 2 shanks for 2 hours. Added some leftover boiled potatoes at the end. Made jasmine rice to go with it. Not a morsel left over!
This is good. I thickened the sauce and used it as gravy on some mashed potatoes. I did have to top it with sriracha, though, because it was kind of bland. Thus, the four instead of five stars.
This is good. I thickened the sauce and used it as gravy on some mashed potatoes. I did have to top it with sriracha, though, because it was kind of bland. Thus, the four instead of five stars.
If you think you don’t like lamb, please give this a try it will change your mind. Served over homemade mashed potatoes, this has become a favorite at our home.
cooked according to directions. amazing everytime! boyfriend loves it. I make it with a side of mashed potatos and asparagus
Not a fan of dark beer but one year it seemed ABSOLUTELY NECESSARY to have lamb and something Irish related for St Paddy’s day. I made the mistake of ordering the lamb by piece, not weight and it ended up being very expensive. I gulped, paid and headed home. I am SOOOOO glad I goofed! This was one of the most complex, rich, amazing dishes I’ve ever cooked. It was so worth the expense and we savored ever morsel of the leftovers for days. It is now our required fare for our Green Day. And as luck would have it, I found out this year I’m 1/4 IRISH!!!! There’s a reason for my blarney!
I had a leg of lamb instead of shanks so I trimmed leg into cutlet sized pieces and used sun dried tomatoes instead of the paste.
Made to the recipe exactly, definitely good for dinner on a wintry day. I served it in a soup plate over Basmati rice. Not as savory as I had expected, I did end up using salt (I normally don’t) Cooked the lamb shanks for 3 hours: fall off the bone tender! I did have to skim off the fat before serving. Hubby liked it, he is not a lamb fan at all. Will make again.
Loved it!! Followed almost exactly except I had to use dried parsley & I added some extra carrots to use as a side. I made gravy with some of the extra juice & served with mashed potatoes. It was easy to make & there wasn’t too much prep. I chopped the veggies while I browned the lamb. Hubby & kiddos love it too.
Came out great! Neither of my children like lamb but that didn’t stop them from devouring this dish.
I used cubed lamb and also used a dark beer other than Guinness great dish good flavor.
This is one of the most amazing recipes I have ever had! We substituted dry herbs for the fresh herbs and it turned out incredible.
Made it to the letter but spiced it up a bit. Will definitely make it again!!!
It was awesome,this is a keeper
We made this for our Easter dinner. It was awesome! This recipe will be a repeat in our home.
Added parsnips, potatoes, and shiitake mushrooms.
Added parsnips, potatoes, and shiitake mushrooms.
So yummy. The only thing I did different was added about a teaspoon of onion powder and two bay leaves instead of one. Phenomenal dish!