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Porter Braised Lamb Shank


Image of Porter Braised Lamb Shank taken for the Beer Institute. Recipe was created by Chef Laurent Aubel.


  • 4 lamb shanks
  • 2 Tbsp. extra-virgin olive oil
  • 4 cups veal stock
  • 3 cups porter (chocolate)
  • 1 large onion, peeled and sliced ¼ inch cubes
  • 1 bunch baby carrots, trimmed, peeled and cut in half lengthwise
  • 3 celery stalks, chopped in ¼ inch cubes
  • 1 fresh rosemary stalk
  • 1 fresh thyme stalk
  • 1 lb. potatoes, cut into ¼ inch cubes
  • 2 bay leaves
  • 2 Tbsp. tomatoes paste
  • Salt and Pepper


Preheat oven to 320 degrees F.

Heat olive oil in a large pot or Dutch oven over medium-high heat. Season lamb shanks with salt and pepper and then sear for 3 minutes or until brown on each side.  Transfer shanks to a plate to rest.

Add onion, carrots, celery, potatoes and sauté until golden brown, 8-10 minutes.  Add in lamb shank and cover with porter and veal stock.  Season with rosemary, thyme, and bay leaves. Cover with lid and places in oven for 3 hours at 320 degrees F.  When the shank is ready remove them from the cooking juice put them in a tray, reduce the cooking juice until you obtain a thickened, gaze constancy.

Before serving, remove bay leaves and thyme and rosemary stalks.  Season with salt and pepper as desired.