Irish Stew

Lamb shanks are easy to use and delicious; if unavailable, use thick shoulder chops. It’s better if made a day or two ahead.

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Servings: 8

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  • 8 Ontario Lamb Shanks
  • Salt and pepper
  • 1/2 cup (125 mL) all-purpose flour
  • 2 tbsp (25 mL) olive oil
  • 4 cloves garlic, minced
  • 1 tsp (5 mL) each dried thyme and rosemary
  • 2 bottles (341 mL each) Ontario stout-based beer
  • 3 cups (750 mL) beef broth
  • 1/4 cup (50 mL) butter
  • 3 tbsp (45 mL) packed brown sugar
  • 3 Ontario Onions, cut into wedges
  • 3 each Ontario Carrots and Parsnips, cut into 1-inch (2.5 cm) pieces
  • Half Ontario Rutabaga, cut into 1-inch (2.5 cm) wedges
  • 1/4 cup (50 mL) chopped fresh parsley


Season lamb with salt and pepper; coat with flour. In large ovenproof casserole, heat half of the oil over medium-high heat. In batches, brown lamb, adding more oil as needed. Remove to a plate.

Stir in any remaining flour, garlic, thyme and rosemary; stir over medium heat for 1 minute. Remove from heat and gradually stir in beer; bring to boil, scraping up brown bits. Boil for 5 minutes, stirring often. Stir in 2 cups (500 mL) of broth. Return lamb to pan; bring to boil. Cover and bake in 350°F (180°C) oven for 1-½ hours.

Meanwhile in skillet, melt butter and sugar over medium heat; stir in vegetables; season with salt and pepper. Add remaining broth and bring to boil. Add to lamb, cover and bake in 350°F (180°C) oven another 1-¼ hours or until lamb and vegetables are tender. Sprinkle with parsley to serve.

Nutritional information

  • 26 g protein
  • 20 g fat
  • 33 g carbohydrates
  • 436 calories