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Braised Lamb Shanks

Yield 4 servings


  • 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

How to Make It

  1. 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.

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

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

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