Braised Guinness Lamb Shank Stew

 

This week's lamb stew was half inspired by the recent Hunger Games movie release (The books are so much fun! And addictive.) and half inspired by lamb shanks on sale at the supermarket.  The lamb flavor was incredibly rich in the cooked down stew and the lamb shank was falling-off-the-bone tender.  I didn't like the added sweetness from the dried plums since the stew already had a sweet overtone from the lamb, onions, and carrots.  I would leave out the dried plums next time.  We ate this with plain rice though it would be good with pasta or bread as well.  Another great use for my Dutch oven! :)

Looking for another Guinness recipe?  Try out this tasty bread!

Braised Guinness Lamb Shank Stew
Adapted from bon appetit
serves 2 (with plenty of leftover stew)

3 tablespoons olive oil
2 lamb shanks (about 2 pounds total, one lamb shank per person)
1/4 cup all purpose flour
2 cups chopped onions
2 cups beef stock or canned broth
1 12-ounce bottles Guinness stout
4 carrots, peeled, cut into 1-inch pieces
1/4 cup pitted prunes

1. Heat 3 tablespoons olive oil in heavy large Dutch oven over high heat. Season lamb shanks with salt and pepper. Lightly dredge lamb shanks in flour; shake off excess. Reserve excess flour. 
2. Add lamb to Dutch oven and brown well on all sides. Using tongs, transfer lamb to bowl. Reduce heat to medium. Add chopped onions to Dutch oven and sauté until transluscent, scraping up any browned bits, about 5 minutes. Add reserved flour and stir 1 minute.
3. 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.
4. Add carrots 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.