Sunday, March 13, 2011

St. Patrick's Day main course

This is what I'm attempting on St. Patty's Day if I can ever find lamb shanks. I've been to three grocery stores and so far zip, nada, zilch :(  I might need a bigger Dutch Oven. I love my Dutch oven. I should have bought one years ago!! On the rare occasions when my husband drinks beer, he likes Guiness.  I'm sure he'd be more than happy to lend me two bottles so I could make this :)

Lamb Shanks in Guinness with Country Vegetables

Ireland's famous Guinness stout adds deep flavor to this hearty stew. You will need a very large Dutch oven to accommodate all the lamb and vegetables.

6 servings
Recipe by Gerri Gilliland fron Bon Appetit

From Bon Appetit website


•6 tablespoons vegetable oil

•6 lamb shanks (about 6 pounds total)

•1/2 cup all purpose flour

•5 cups chopped onions

•4 cups beef stock or canned broth

•2 12-ounce bottles Guinness stout

•4 carrots, peeled, cut into 1-inch pieces

•2 large parsnips, peeled, cut into 1-inch pieces

•2 rutabagas, peeled, cut into 1-inch pieces

•1/2 cup pitted prunes


•Heat 6 tablespoons vegetable oil in heavy large Dutch oven over high heat. Season lamb shanks with salt and pepper. Coat lamb with flour; shake off excess. Reserve excess flour. Add lamb to Dutch oven in batches and brown well. Using tongs, transfer lamb to bowl. Reduce heat to medium. Add 5 cups chopped onions to Dutch oven and sauté until transluscent, scraping up any browned bits, about 5 minutes. Add reserved flour and stir 1 minute.

•Return lamb shanks and any accumulated juices to Dutch oven. Add beef stock and Guinness. Cover and bring to boil. Reduce heat and simmer until meat is almost tender, about 1 hour.

•Add carrots, parsnips and rutabagas to Dutch oven and simmer uncovered until meat and vegetables are tender and stew thickens slightly, about 40 minutes. Spoon fat from surface of stew. Add prunes and simmer 20 minutes. DO AHEAD Stew can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm stew over low heat before serving.

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