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

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

By Coco Cooks

Lamb shanks, minced red onions and bits of parsnips are gently braised with Guinness Stout and aromatic herbes 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. The sweet parsnip, the mild American lamb shanks, aromatic herbes de Provence and the rich, slightly bitter Guinness all form together for a simple, elegant fall entree that will impress guests.

Serving Size: 2 Prep Time: 20 mins Total Time: 2 hrs 20 mins


  • 1 Tbsp Pommace oil

  • 2 lb American lamb shanks cut in half (total 4 pieces)

  • 1 cup chopped cubed parsnip

  • ½ red onion, minced

  • 2 cup water

  • 1 Tbsp herbes de Provence

  • 11 ¼ oz Guinness beers

  • kosher saltblack pepper

  • 4 Tbsp unsalted butter

  • 2 Tbsp flour

  • 3 very large wide parsnips

  • olive oil for brushing

  • herbes de Provence for garnish


  1. In a large saucepan, heat the oil.

  2. Add the lamb shanks, and season with salt and pepper. Brown on all sides.

  3. Add the red onion and chopped parsnip.

  4. Add the water, and bring to a boil.

  5. Reduce heat to very low, cover and simmer for one hour until tender.

  6. Remove lamb shanks from pot, and remove meat from the bone.

  7. Add the meat back to the pot with the by-now-reduced liquid.

  8. Add the Guinness.

  9. In a separate small frying pan, melt the butter. Add the flour, and stir constantly as the butter and flour form a roux. Cook until deep golden in color.

  10. Remove from heat, and add the lamb and vegetable stock.

  11. Stir the mixture, and cook for 15 more minutes until thickened.

  12. Preheat the oven to 400 F.

  13. With a mandolin, carefully julienne very thin strips of peeled parsnip.

  14. Toss the various pieces of parsnip with olive oil, kosher salt and pepper.

  15. Take mini spring form pans and line parsnip along bottom sides, etc. Take the larger pieces and tuck into side to overlap the pan, like a flower. This not precise, but you want to cover the top of the "pie" by using various sized strips.

  16. Sprinkle with herbes de Provence.

  17. Wrap bottom of forms with foil and place on a baking sheet.

  18. Roast at 400 F for five minutes until edges start to rapidly brown. Reduce temp to 350 and roast for another 40 minutes until deeply caramelized and bubbly.

  19. Carefully unlock spring form and release upwards the pie onto a plate (works better if it sits for a few minutes to cool down).

Note: Need four small spring form pans and a mandolin.

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