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Irish Stew with Lamb Shanks & Root Vegetables

For a heartier meal, serve this flavourful Irish stew over mashed potatoes

Irish Stew with Lamb Shanks & Root Vegetables

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Serves: 8 Cooking Time: 3 hours, 30 minutes


  • 8 lamb shanks
  • Salt & pepper
  • 1⁄2 cup (125 ml) all-purpose flour
  • 2 tbsp (25 ml) olive oil
  • 4 garlic cloves
  • 1 tsp (5 ml) each dried rosemary
  • & thyme (or 1 tbsp (15 ml)
  • chopped fresh)
  • 2 bottles (341 ml each) Guinness
  • or other stout-based beer
  • 3 cups (750 ml) beef stock
  • 1⁄4 cup (50 ml) butter
  • 3 tbsp (45 ml) packed brown sugar
  • 3 onions, cut in wedges
  • 3 carrots, cut in 1-inch pieces
  • 3 parsnips, peeled and cut in
  • 1-inch pieces
  • 1⁄2 rutabaga, peeled and cut in
  • 1-inch chunks
  • 1⁄4 cup (50 ml) chopped fresh parsley



Sprinkle shanks lightly with salt and pepper; coat all over with flour. In large ovenproof casserole or Dutch oven, heat half the oil over medium-high heat. In batches, brown shanks all over, adding more oil as needed and removing browned shanks to plate.


Stir in any remaining flour, the garlic, thyme and rosemary; cook over medium heat for 1 minute, stirring. Remove pan from heat and gradually stir in beer; return to heat and bring to boil, stirring and scraping up any brown bits from bottom of pan. Boil for 5 minutes, covered, or until syrupy, stirring often. Stir in 2 cups of the stock. Return shanks and any juices to pan. Bring to boil, cover tightly. Bake in 350°F oven for about 2-1⁄2 hours or until lamb in very tender, stirring occasionally.


Meanwhile, in deep skillet, melt butter and sugar over medium heat; stir in onions, carrots, parsnips and rutabaga until well coated. Sprinkle with salt and pepper. Add remaining stock and bring to boil. Bake, uncovered and stirring occasionally, in 350°F oven for about 1-1⁄4 hours or until vegetables are tender but not mushy. Stir in cooked shanks.


Stew can be cooled, covered and refrigerated for up to 2 days. Remove any fat from top, bring to room temperature for 30 minutes and reheat slowly on stovetop, stirring often; or place in 350°F oven, covered, for about 30 minutes or until bubbly. Sprinkle with parsley to serve.

Recipe courtesy of Ontario Lamb

Ontario Sheep Farmers is a producer operated organization which represents all aspects of the sheep, lamb and wool industry in the Province of Ontario. It was established to encourage, promote and represent the industry. Our activities work to improve the marketing of sheep, lamb and wool through producer education, promotional campaigns, consumer education and public awareness.

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