Ingredients

The following ingredients have 7 Servings
  • 4 1/2 lb. lamb shanks
  • Salt and freshly ground pepper, to taste
  • 4 tsp. vegetable oil
  • 1 bottle (24.5 oz.) Irish stout braising base
  • <a href="http://www.williams-sonoma.com/recipe/glazed-root-vegetables.html"><b><u>Glazed Root Vegetables</u></b></a> for serving
  • Chopped fresh flat-leaf parsley for garnish

Instruction

  • Season the lamb shanks with salt and pepper.
  • In the stovetop-safe insert of a slow cooker or in a large sauté pan over medium-high heat, warm 2 tsp. of the oil until almost smoking. Add half of the lamb shanks and brown on all sides, about 6 minutes total. Transfer to a large plate.
  • Warm the remaining 2 tsp. oil in the insert or pan and brown the remaining shanks. Add the reserved shanks to the insert and place on the slow-cooker base. If using a sauté pan, transfer the shanks to a slow cooker. Add the braising base, cover and cook on low according to the manufacturer's instructions until the meat almost falls off the bone, about 5 1/2 hours.
  • Transfer the lamb shanks to a platter and arrange the glazed root vegetables alongside. Cover loosely with aluminum foil.
  • Skim the fat off the braising sauce and pour some of the sauce over the shanks. Garnish the shanks and vegetables with parsley. Transfer the remaining sauce to a sauceboat and pass alongside. Serves 6 to 8.