Stewed Lamb Shanks with English Ale and Thyme

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Slow-cooked lamb shanks braised in rich English ale with fragrant thyme and root vegetables, resulting in tender meat that falls off the bone. This British-inspired lamb recipe, ready in about 195 minutes, pairs lamb shanks, olive oil, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 180 min Serves 2 British cuisine 650 cal/serving

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Ingredients

2 (about 1.5 lbs total) lamb shanks
2 tbsp olive oil
1 large, chopped carrot
1, chopped celery stalk
1 large, chopped onion
3 minced garlic cloves
1 1/2 cups English ale
2 cups beef broth
3 sprigs fresh thyme
1 tbsp tomato paste
1 tsp salt
1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 325°F. Season 2 lamb shanks (about 1.5 lbs) generously with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large ovenproof Dutch oven over medium-high heat. Brown lamb shanks on all sides for 8-10 minutes until deeply caramelized; remove and set aside.
Step 3: Add 1 chopped large carrot, 1 chopped celery stalk, and 1 chopped large onion to the pot; sauté for 6-7 minutes until softened.
Step 4: Stir in 3 minced garlic cloves and 1 tbsp tomato paste, cooking for 1 minute until fragrant.
Step 5: Pour in 1 1/2 cups English ale and 2 cups beef broth, scraping up browned bits from the bottom. Add 3 sprigs fresh thyme and return lamb shanks to the pot.
Step 6: Cover and transfer to the oven; braise for 2 1/2 to 3 hours until meat is tender and falling off the bone.