top of page

Lamb shank stewed with Trappist beer

Number: 6 persons

Complexity: easy

Working time: 30 min

Total preparation: 3 hours


    • 6 lamb shank

    • 6 outings

    • 6 cloves of garlic

    • 3 sprigs of rosemary

    • 2 tbsp flour

    • 1 bottle of Trappist beer

    • 1 tbsp ketchup

    • 2 tbsp vinegar

    • 2 tbsp Worcestershire sauce

    • 1 liter stock

    • 2 finely chopped spring onions

    • min 1/2 bunch of mint (to taste)

    • min 1/2 bunch coriander (to taste)

    • tabasco to taste,

    • salt and pepper to taste

    • generous dash of olive oil

    Other supplies

    large frying pan

      Het is herfst, dat betekent frisse ochtenden, stevige wind en af en toe een bui. Tijd voor stoofpot! 

      Bij ons is lamsvlees favoriet, met name lamsschenkel. Hier 1 van de vele manieren van bereiden:


      Brown the lamb shanks (salt and pepper beforehand) in the olive oil in a large frying pan over medium heat. Turn them every few minutes.

      Remove them from the pan and fry the 6 finely chopped onions until brown.

      Add chopped garlic and rosemary.

      Sprinkle the two tablespoons of flour over the onion mixture and fry briefly.

      Add the bottle of Trappist beer, ketchup, vinegar, Worcestershire sauce and stock.

      Stir well.

      Season with tabasco, salt and pepper.

      Turn the heat down and let the shanks stew for about 3 hours until the meat is almost falling off the bone.

      If the shanks are not completely covered in liquid, turn them halfway through.

      Make the celeriac/potato puree about half an hour before the meat is ready.

      Spoon the stew onto a nice platter and place the lamb shanks on top.

      Spoon some sauce over the meat and pour the rest into a (sauce) bowl.

      Sprinkle some picked mint leaves, coriander and spring onion over the shanks.


      bottom of page