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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season lamb shanks with salt and pepper. | 2. Coat lamb with flour and shake off excess; reserve remaining flour. | 3. Heat the oil in a large pot over medium-high heat. | 4. Add lamb to pot in batches and brown well; transfer with tongs to a bowl. | 5. Reduce heat to medium and add the onions to the pot. | 6. Sauté the onions until translucent,scraping up any browned bits of lamb, about 5 minutes. | 7. Add reserved flour and cook, stirring for about 1 minute. | 8. Return lamb shanks and any accumulated juices to the pot. | 9. Add beef broth and the Guinness; cover and bring to a boil. | 10. Reduce heat and simmer until meat is almost tender, about 1 hour. | 11. Add carrots, parsnips and rutabagas to pot and simmer, uncovered, until meat and vegetables are tender and stew thickens slightly, about 40 minutes. | 12. Spoon fat from surface of stew and serve. | 13. This can be prepared one day ahead. | 14. Cover and refrigerate. | 15. Skim off any congealed fat from the surface and rewarm over low heat before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	5	tablespoons		586.16	0.0	0.0	68.0
lamb shank	6			2420.8055	0.0	538.5612	13.6
purpose flour	1/2	cup		2420.8055	0.0	538.5612	13.6
onion	5	cups	chopped	320.0	74.72	8.8	0.8
beef broth	4	cups		67.2	0.384	10.944	2.112
guinness stout	2	bottles		2420.8055	0.0	538.5612	13.6
carrot	4		peeled cut	209.92	49.0496	4.7616	1.2288
parsnip	2		peeled cut	-	-	-	-
rutabaga	2		peeled cut	103.6	24.136	3.0239999999999996	0.44799999999999995

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.