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Lamb Shanks Braised In Stout
Servings: 6

6 lamb shanks
flour for coating
salt
fresh ground pepper
1/4 cup olive oil
12 small white onions, peeled
3 large carrots, peeled and sliced
3 celery stalks, sliced
1 garlic clove, minced
1 pinch dried rosemary
1 pinch dried thyme
1 cup Guinness stout
3/4 cup homemade beef stock or
canned low-salt beef broth
12 small red potatoes

Lightly moisten the lamb shanks with water. In a large bowl or
plastic bag, combine the flour, salt and pepper, and coat the meat
in the mixture. In a large skillet over medium heat the olive oil.
Add the lamb shanks and cook on all sides until browned, about 10
minutes. Transfer to a Dutch oven or flameproof casserole. Add
onions, carrots, celery, garlic, rosemary and thyme to the skillet
and cook over medium heat for 5 minutes, stirring to scrape up the
browned bits from the bottom of the pan. Pour the vegetables and
pan juices onto the lamb. Add the Guinness and stock or broth,
cover, and simmer for 45 minutes. Add the potatoes, re-cover and
cook until meat is fork-tender, 1-1/2 to 1-3/4 hours. To serve,
place 1 lamb shank in the centre of each of 6 shallow soup bowls
and spoon some vegetables and broth around.

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