Welcome to the Wood Fired Oven Podcast
July 24, 2021

Slow Cooked Guinness Infused Lamb Shanks

Slow Cooked Guinness Infused Lamb Shanks

So... I like Guinness a lot - its like the Shiraz of the beer world to me. Devine. Slow cooked Lamb Shanks were made to cook in the wood fired oven! Infused with Guinness, this recipe will deliver an incredibly rich, dark, delicate and delicious feast. 

Serves 4

Wood Fired Oven
Medium - heat up to about 180 - 250 Deg C


  • 2 tablespoons canola oil
  • 4 lamb shanks
  • 1 red onion, finely chopped
  • 2 carrots, finely diced
  • 1 leak, finely chopped
  • 2 stalks celery, finely chopped
  • 6 bacon rashes
  • 6 garlic cloves
  • 2 teaspoons spanish paprika
  • 1 tablespoon tomato paste
  • 1/2 can Guinness (drink the other half)
  • 1 cup white wine
  • 1 tin chopped tomatoes
  • 3 fresh bay leaves
  • 1 tablespoon salt - or to taste.
  • Freshly ground black pepper

Oven Equipment
Large deep cast-iron casserole dish

Warm the large cast-iron casserole dish in the wood fired oven with the oil. When hot, add the lamb shanks and brown on all sides.Remove the lamb shanks from the pot and set aside.

Add the onion, carrot, leak, celery and bacon to the pot and cook until soft. Add the garlic and paprika and fry gently. Add the tomato paste and stir for about a minute to combine. Pour in the Guinness and white wine and stir. Place pot back into the wood fired oven for about 10 minutes to allow it to bubble. Add the tinned tomatoes, bay leaves salt and pepper. Return the lamb shanks back into the casserole dish.

Cook uncovered for 2.5-3 hours, carefully ensuring you are not burning the lamb.

Serve with moroccan flat breads (soaks up the juices perfectly), mashed potatoes and roasted leaks - all cooked in your wood fired oven. Nothing quite like roasting leaks directly on the floor of the wood fired oven!

Don't forget the glass of Guinness or South Australian Shiraz to accompany this feast.

Pro Tip
I prefer leaving the lid off while cooking lamb shanks. This prevents condensation inside the pot, which can dilute the spice flavours. Just make sure you have enough liquid in the bottom on of your pot throughout the cooking process to prevent burning.