Lamb Shanks in Beer




Prep Time


Cook Time

The beer in this recipe gives the sauce a wonderful depth. Serve with mashed potatoes and greens.


  • 4 lamb shanks
  • Garlic salt and ground black pepper, to taste
  • 2 tablespoons cooking oil
  • 1 onion – finely diced
  • 2 cloves garlic – crushed
  • 1 teaspoon dried Italian herbs
  • 2 tablespoons tomato paste
  • 3 tablespoons flour
  • 440ml dark beer, such as Guinness
  • 39g packet oxtail soup mix whisked with ⅔ cup hot water
  • 1 tablespoon brown sugar


  • Preheat oven to 175°C (155°C fan bake) or a slow cooker to the low setting.
  • Season the lamb shanks with the garlic salt and pepper.
  • Heat half the oil in a large pan and sear the shanks on all sides.
  • Transfer to a casserole dish or the slow cooker.
  • Heat the remaining oil in the same pan and cook the onion over a low heat for a few minutes.
  • Add the garlic and herbs and cook for 1 minute.
  • Stir in the tomato paste and cook for 1 minute.
  • Stir in the flour and cook for 1 minute.
  • Add the beer and cook for 2 minutes, whisking constantly.
  • Stir in the soup mixture and sugar.
  • Pour the sauce over the lamb shanks.
  • Bake in the oven for 3½ hours or slow-cook on low for 8–9 hours.