Glazed Lamb Shanks

Name: Glazed Lamb Shanks
Ingredients: 4 lamb shanks (about 20 ounces each); 4 garlic cloves, thinly sliced; 1 cup lemon juice; 4 tablespoons olive oil, divided; 1 tablespoon each minced fresh thyme, rosemary and parsley; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup Guinness (dark beer); 1/4 cup honey; 3 fresh thyme sprigs; 2 bay leaves; 1 tablespoon Dijon mustard; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon crushed red pepper flakes; 2 pounds Yukon Gold potatoes, peeled and cut into chunks

17 ingredients

4 steps

Ingredients

4 lamb shanks (about 20 ounces each)
4 garlic cloves, thinly sliced
1 cup lemon juice
4 tablespoons olive oil, divided
1 tablespoon each minced fresh thyme, rosemary and parsley
1 teaspoon salt
1/2 teaspoon pepper
1 cup Guinness (dark beer)
1/4 cup honey
3 fresh thyme sprigs
2 bay leaves
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
2 pounds Yukon Gold potatoes, peeled and cut into chunks

Directions

1

Cut slits into each lamb shank; insert garlic slices. In a large resealable plastic bag, combine the lemon juice, 2 tablespoons oil, thyme, rosemary, parsley, salt and pepper. Add the lamb; seal bag and turn to coat. Refrigerate overnight.
2

Drain and discard marinade. In large skillet, brown shanks in remaining oil on all sides in batches. Place shanks in a 5- or 6-qt. slow cooker.
3

In the same skillet, combine the beer, honey, thyme, bay leaves, Dijon, garlic, salt, pepper and pepper flakes. Bring to a boil, stirring constantly. Pour over meat. Cover and cook on low for 6-8 hours or until meat and potatoes are tender, adding the potatoes during the last 2 hours of cooking.
4

Remove lamb and potatoes from slow cooker. Strain sauce and discard bay leaves. If desired, thicken sauce. Serve with lamb and potatoes.