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Heat oven to 350 F degrees.
Season the lamb on all sides with salt and pepper. Heat a heavy-bottomed oven proof pan, such as a Dutch oven, over medium high heat. Add olive oil and then add the lamb shanks on medium heat. Sear carefully on all sides until they are golden brown. Remove the shanks and cover with foil to keep warm.
Add onion, garlic and rosemary and sauté over medium-high heat for 5 minutes until they are translucent. Next add carrots and celery.
Now add all the liquids: beer, beef stock, crushed tomatoes and bay leaves. Bring to a boiling point and then return the shanks to the pan.
Cover the pan, move it covered to the oven and braise in the oven for 2 hours.
Check to ensure lamb is tender - the meat should be beginning to fall off the bone. If not, cover and keep cooking. Ideal is when the meat is still holding onto bone.
Pick out and discard bay leaves.
Serve over mashed potatoes or pasta.