Instructions

1. 1

   Pat the lamb shanks very dry with paper towels. Season them generously all over with salt and freshly ground black pepper.

2. 2

   Lightly dredge each shank in the flour, shaking off any excess.

3. 3

   Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat.

4. 4

   Sear the lamb shanks in batches, turning occasionally, until deeply browned on all sides (about 3-4 minutes per side).

5. 5

   Remove the seared shanks and set them aside.

6. 6

   Reduce the heat to medium. Add the chopped onions, carrots, and celery to the same pot.

7. 7

   Sauté, stirring occasionally, until softened, about 8-10 minutes.

8. 8

   Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly.

9. 9

   Pour in the stout. Bring to a simmer, scraping the bottom of the pot to release browned bits. Let simmer for 5 minutes.

10. 10

    Return the seared lamb shanks to the pot. Pour in the beef broth and Worcestershire sauce.

11. 11

    Add the fresh rosemary sprigs, thyme sprigs, and bay leaves.

12. 12

    Bring the liquid back to a gentle simmer on the stovetop. Cover tightly with lid.

13. 13

    Transfer to a preheated oven at 325°F (160°C). Braise for 3 to 3.5 hours, until lamb is incredibly tender and falling off the bone.

14. 14

    Remove the pot from the oven. Take out the lamb shanks and place them on a serving platter, tented loosely with foil.

15. 15

    Remove and discard the herb sprigs and bay leaves from the braising liquid.

16. 16

    For a thicker sauce, skim off excess fat and bring the liquid to a simmer over medium-high heat. Cook until thickened to desired consistency (about 10-15 minutes).

17. 17

    Taste and adjust seasoning with salt and pepper as needed.

18. 18

    Ladle the rich sauce generously over the lamb shanks. Garnish with fresh chopped parsley if desired, and serve immediately.