Please wait while we process your payment...

Guiness Lamb Shanks

DIFFICULTY: 4 out of 5
Prep Time: 25 minutes
Total Time: 3 1⁄2 Hours


Ingredients (serves 6)

  • 6 lamb shanks, about 5 lb. total
  • Kosher salt and freshly ground pepper
  • 2 tbsp olive oil
  • 12 white pearl onions, peeled
  • 2 large carrots, peeled, cut into 1⁄4″-thick slices on the bias
  • 4 large garlic cloves, thickly sliced
  • 3 sprigs fresh thyme
  • 1 cup canned tomatoes, drained, crushed
  • 2 cups (1 500-mL can) Guinness
  • Chicken stock, enough to reach halfway up the meat
  • 1 lb. fresh mini potatoes
  • 3 cups button mushrooms, larger ones halved
 Guiness Lamb Shanks

Guiness Lamb Shanks


Season And Brown Lamb Shanks

Preheat oven to 350°F.

Season shanks with salt and pepper.

Heat oil in large heavy-gauge, oven-safe pot over medium-high heat.

Working in batches, add shanks to pot and cook until brown on all sides, 6 to 8 minutes. Reserve shanks on plate.

Pull pot off heat and let cool 5 minutes.


Sweat Vegetables

Return pot to medium heat. Add onions and carrots. Cook until golden, 4 minutes.

Add garlic and cook 2 minutes. Add thyme. Season lightly with salt and pepper.


Braise Lamb Shanks

Return lamb shanks to pot on vegetables.

Add tomatoes and Guinness. Add enough chicken stock to make liquid reach halfway up sides of meat. Increase heat and bring to boil. Place piece of parchment on surface of meat. Top pot with lid. Transfer to oven and braise 1 hour.


Add Potatoes And Braise

Open pot and transfer shanks to plate.

Stir in potatoes and mushrooms.

Return shanks; push down to submerge in liquid. If needed, top up with more chicken stock to reach halfway up meat.

Cover. Return to oven. Cook 30 minutes.

Remove pot lid and parchment, and cook uncovered 30 more minutes to brown meat. (Lamb can be cooked one day ahead. To do so, let cool to room temperature in pot, then refrigerate overnight. Reheat in oven at 350°F, 30 to 45 minutes.)


Reduce Sauce And Serve

Transfer shanks and vegetables to platter and loosely cover to keep warm.

Bring sauce left in pot to boil and cook until thick enough to coat back of spoon.

Spoon sauce over shanks and serve.







Hinchliffe Partnership LLP New Farm Shop & Café

A high specification redevelopment of an existing Farm Shop, Restaurant & Butchery. Following a fire which devastated the original premises, and to
replace current temporary buildings - the scheme will both restore and greatly improve on these previous facilities.

Part funded by the European Agricultural Fund for Rural Development


hinchliffs catering

hinchliffes logo

Hinchliffe’s Farm, Netherton Moor Road, Netherton, Huddersfield, West Yorkshire HD4 7LE

Tel: 01484 661231 / Email:

Farm Shop opening times: Monday to Saturday: 9.00am to 5.30pm, Sunday: 10.00am to 4.00pm
The Rusty Bull opening times: Sunday to Thursday: 9.00am to 5.30pm, Friday and Saturday: 9.00am to Late