LAMB SHANKS BRAISED IN STOUT

1 cup all-purpose flour
Salt and freshly ground pepper
6 lamb shanks
1/3 cup olive oil
12 small white onions
3 stalks celery, sliced
1 clove garlic, finely chopped
1 cup Irish stout
1 cup homemade beef stock or canned low-sodium beef broth
1 sprig fresh rosemary
1 sprig fresh thyme
12 small potatoes, peeled
1 small turnip, peeled and cut into 1-inch pieces
2 parsnips, peeled and thickly sliced
3 large carrots, peeled and thickly sliced

In a large bowl or resealable plastic bag, combine flour and salt and pepper to taste. Lightly moisten lamb shanks with water and dredge them in flour mixture.

In a large skillet over medium heat, heat oil. Add lamb shanks and cook for 8 to 10 minutes, or until brownedon all sides. Transfer to a Dutch oven.

Add onions, celery, and garlic to skillet and cook for 5 minutes, stirring constantly to scrape up browned bits from the bottom of the pan. Add cooked vegetables and pan juices to the lamb in the Dutch oven. Add stout, stock or broth, rosemary, and thyme. Reduce heat to low, cover, and simmer for about 1 1/2 hours, or until the lamb is nearly tender.

Add potatoes, turnip, parsnips, and carrots, cover, and cook for 45 to 50 minutes longer, or until meat and vegetables are tender when pierced with a fork.

TO SERVE:
Place a lamb shank in the center of each of 6 shallow soup bowls, and spoon vegetables and broth around them.

Serves 6
Source: The Irish Spirit by Margaret M. Johnson