Slow Cooked Stout Braised Lamb Shanks in Dutch Oven

Now this is a killer dish for your  12 inch Lodge dutch oven. It’s a low & slow braised lamb shanks using a stout beer to really bring out the qualities of the lamb.

For the beer, I used Picaroon’s Timber Hog, but don’t worry the stout won’t make this a heavy dish at all.

Lamb shanks will be braised using stout beer 🍺 for 3 hours using the good ole #castiron #dutchoven from @lodgecastiron #outdoorcooking #campcooking

A photo posted by Jim Cyr (@thecyr) on

  • 4 lamb shanks (about 3 lbs.)
  • 1 TBS salt
  • 1 tsp. black pepper
  • 4 garlic cloves, 1 grated, 3 minced
  • 2 tsp. rosemary

Rub the salt, pepper & garlic on the lamb and leave it overnight in the fridge. I did this by using a large ziplock freezer bag and did a good ‘ole shake & bake.

  • 1 tsp coarsely ground fennel seeds
  • 1 TBS flour
  • 1 tsp paprika
  • 1/2 tsp crushed red pepper flakes

Mix these dry ingredients together in a bowl.

  • 1 cup canned diced tomatoes
  • 1 large onion, minced

In a hot 12 inch dutch oven, brown your lamb by cooking it on each side for a few minutes with a little bit of oil. Remove the lamb and place the onions & tomatoes to soften them up. Add in the dry ingredients and mix.

Place the lamb back in the dutch oven. Now pour in the liquids and let it cook for 2.5 to 3 hours. I was using hard wood lump charcoal. As a last minute decision, I threw in some corn broken in half for the last hour.

  • 2 cups (or large bottle) of Stout or porter beer.
  • 3/4 cup of water

The original dish that inspired this post.

By far the best dish I’ve done with the Dutch oven. The lamb was falling off the bone and the spices were taking over from the entire bottle of picaroons Tiber hog stout. Video coming in a few weeks #castiron #campcooking #dutchoven #outdoorcooking

A photo posted by Jim Cyr (@thecyr) on