Willow Spring Ranch Montana, LLC

Katy & Richard Harjes

8363 Forswall Road
Belgrade, MT 59714



Jamie Oliver’s Guinness Lamb Shanks

This recipe is all about the dark, sticky sauce and tender meat. If you have a local ale or stout, give it a try.  The beer, combined with the scallions and mint creates a beautiful depth of flavour. This recipe makes enough sauce for ten lamb shanks, so if you want to make this recipe serve more people, add a few more shanks into the pan and top up with a little more stock if need be.


3 red onions, peeled

2 handfuls raisins

3 heaped Tbs thick-cut marmalade

1 heaped Tbs tomato ketchup

2 Tbs Worcestershire sauce, plus extra for serving

1 cup Guinness or smooth dark ale

6 lamb shanks

8 sprigs fresh rosemary, leaves removed

4 1/2 cups chicken stock

1 small bunch fresh mint leaves

a few tablespoons rapeseed or olive oil

bunch of scallions

apple cider vinegar

olive oil

sea salt and freshly ground pepper


Finely chop the onions and put them into a large casserole pan or Dutch oven.  Add a few tablespoons worth of olive oil and a good pinch of salt and pepper.  Cook over medium to high heat, stirring as you go, until the onions start to caramelize. Add the raisins and marmalade, ketchup, Worcestershire sauce and beer. Give it all a good stir, then leave to gently simmer.

Put the lamb shanks into a large pan on a medium to high heat with a drizzle of olive oil (you can cook them in batches if needed.) Turn them every few minutes; once they have started to brown, add the rosemary leaves and move them around in the pan to get crispy, but don’t let them burn. Move the shanks, rosemary and all the juices to the onions and add the stock.  Cover, turn down the heat and leave to simmer slowly for around 3 hours, or until the meat falls off the bone easily. Try to turn the shanks halfway through so they cook evenly. 

When the lamb shanks are ready, carefully move them to a platter, making sure the meat stays intact.

Allow the sauce to reduce down and thicken. Quickly mash most of the mint leaves in a mortar & pestle with a good pinch of salt and the olive or rapeseed oil. Finely slice the spring onions and toss with the remaining fresh mint leaves, a drizzle of cider vinegar and a pinch of salt.

 Taste the sauce and add a little splash of cider vinegar and a few more splashes of Worcestershire sauce to the sauce to brighten it up, then ladle it all over the shanks.  Scatter the vinegary spring onions and a few fresh mint leaves all over the top, drizzle the mint oil all around the shanks, and serve with a potato and celeriac mash.

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