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Glazed Lamb Shanks

 Glazed Lamb Shanks
Ideal on a night in for two, these slow-cooked shanks are packed with complex, grown-up flavors. The Guinness and honey nicely balance the lamb, while garlic lends zing.
4 ServingsPrep: 30 min. + marinating Cook: 6 hours


  • 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
  • SAUCE:
  • 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


  • 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 of 2

Glazed Lamb Shanks (continued)

Directions (continued)

  • 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.
  • 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.
  • Remove lamb and potatoes from slow cooker. Strain sauce and discard
  • bay leaves. If desired, thicken sauce. Serve with lamb and potatoes.
  • Yield: 4 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.