Braised Lamb Shanks

Southern Living
4 servings


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4 lamb shanks (6 pounds)
1/2 cup all-purpose flour
1/4 cup olive oil
2 (12-ounce) cans stout ale
2 (11.5-ounce) cans apricot nectar
2 garlic bulbs, halved
5 fresh rosemary sprigs
1 1/2 teaspoons kosher salt or table salt
1/2 teaspoon pepper
Mashed potatoes
Garnish: fresh rosemary sprigs


Dredge lamb shanks in flour; brown on all sides in hot oil in a large skillet. Place lamb in a large roasting pan; add ale and next 5 ingredients.

Bake, covered, at 375° for 2 hours. Uncover and bake 1 more hour. Skim fat from drippings.

Serve lamb shanks and drippings with mashed potatoes. Garnish, if desired.

Note: For testing purposes only, we used Guinness Stout.

Created date

December 2000