Guinness Braised Lamb Stew with Herbs de Provence and Roasted Parsnip Crust

Lamb shanks, minced red onion and bits of parsnip are gently braised with Guinness Stout and aromatic Herbs de Provence until tender for a few hours.

Strips of large parsnips are sliced paper thin , lightly tossed in olive oil, formed into a crust in a mini spring form pan, and filled with the lamb stew to roast until crispy on top and tender as a bottom crust.

Guinness Braised Lamb Stew

Guinness Braised Lamb Stew

The sweet parsnip, the mild American Lamb shanks,aromatic herbs de Provence, and the rich slightly bitter Guinness all form together for the simple,elegant fall entrée that will impress your guests. [Read More & Get Recipe]

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