Lamb Shanks Braised in Beer and Honey

Lamb Shanks

Lamb shanks braised in beer and honey, served with mashed potatoes and green vegetables, makes a great dinner for guests and family.


  • 3 tablespoon olive oil
  • 4 Earls lamb shanks
  • salt and pepper, to taste
  • 20 pearled onions, peeled
  • 2 garlic cloves, crushed
  • 1 tablespoon honey
  • 1 bottle pale ale (beer) (5oz)
  • 2 1/2 cups water or chicken broth
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1/4 cup cream (35%)


Preheat oven to 325°F. In a deep frying pan, heat the olive oil at high. Salt and pepper the shanks, then brown them on all sides. Transfer to a broiler with all the ingredients except the cream, and cover with water or chicken broth. Bring to a boil, cover the broiler immediately with aluminum foil, and place it in oven for 2 hours, or until the meat pulls away easily from the bone. Strain the cooking broth and reduce it in a pan until it reaches the desired consistency. Then add the cream. Serve with mashed potatoes and green vegetables. Use the shank meat in strips and the cooking broth to make a sauce to accompany your choice of pasta.