​Served on the bone, lamb shanks always look impressive on the dinner table. Serve this hearty stew with a knife, fork and spoon.

Yield: Serves 6.



  • ​6 lamb shanks
  • 2 tsp salt
  • 1 tsp freshly ground pepper
  • 1/4 cup canola oil
  • 4 medium celery stalks, cut into 1 inch chunks
  • 2 large onions, cut into 1 inch chunks
  • 4 cloves garlic, finely chopped
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • 1 can (440 mL) stout or other strong dark beer
  • 3 sprigs fresh rosemary
  • 3 bay leaves
  • 1 lb baby red potatoes (about 3 cups)
  • 2 cups cubed parsnips (1 inch)
  • 4 medium carrots, cut into 1 inch chunks
  • Chopped fresh parsley*


  1. Preheat oven to 325°F.
  2. Sprinkle shanks with salt and pepper.
  3. Heat oil in an ovenproof Dutch oven over medium-high heat. Add shanks in batches and brown on all sides.
  4. Transfer shanks to a plate; set aside.
  5. Add celery, onions and garlic to same pan; sauté until light golden. Add flour and cook, stirring, for 1 minute.
  6. Add broth and stout; cook, scraping to loosen browned bits, for 30 seconds.
  7. Return shanks and any accumulated juices to pan. Add rosemary and bay leaves; stir to combine. Bring to a boil. Remove from heat.
  8. Bake, covered, for 1 1/2 hours.
  9. Remove pan from oven. Uncover and add potatoes, parsnips and carrots; stir to combine.
  10. Continue baking, uncovered, for 1 hour or until vegetables are tender.
  11. Remove and discard rosemary and bay leaves.
  12. To serve, divide shanks among large individual serving bowls. Top each serving with vegetable mixture and sprinkle with parsley.
Nutritional analysis per serving:

503 calories, 23.9 g fat, 37.9 g protein, 29.9 g carbohydrate, 2.8 g fibre, 498 mg sodium

*Ingredient not included in nutritional analysis.