Braised Lamb Shanks with Stout

Preheat a large, deep pot with a heavy bottom over a medium-high heat source until the oil starts to sizzle and release its fragrance. Sear lamb shanks in the hot oil on all sides until they develop a rich, dark brown color, approximately 10 minutes. Set the lamb shanks aside and discard any excess oil that rises to the surface.

Add sliced onions and minced garlic to the pot over a medium heat source. Cook, stirring occasionally, until the onions have softened and become translucent in color, roughly 5 minutes. Stir in sliced carrots, chopped celery, and a spoonful of tomato paste; cook for an additional 5 minutes.

Return the lamb shanks to the pot and pour in a sufficient amount of liquid, such as broth or stout beer. Use kitchen string to tie together thyme sprigs, parsley leaves, and bay leaves into a compact bundle; add the herb bundle to the lamb shanks. Bring the mixture to a rolling boil.

Gradually reduce the heat to a lower setting, cover the pot with a lid, and let it simmer, stirring occasionally, until the lamb is tender and falls apart easily with a fork, typically 2 to 3 hours. During the last 10 minutes of cooking, stir in a fresh rosemary sprig and season with salt and pepper to taste. Remove the rosemary sprig and herb bundle before serving.