Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Generously season the 4 lamb shanks with 1 teaspoon of salt and 0.5 teaspoon of black pepper all over.

2. 2

   Heat 2 tablespoons of lard in a large Dutch oven over medium-high fire and sear the seasoned lamb shanks on all sides until nicely browned, then remove them from the pot.

3. 3

   Add 1 large chopped yellow onion and 6 minced garlic cloves to the same pot, sautéing until fragrant and softened, about 5 minutes, then add 2 large chopped carrots, 2 medium chopped parsnips, 1 medium chopped celery root, and 400 grams of chopped potatoes to the pot.

4. 4

   Stir in 1 tablespoon of smoked paprika, 1 teaspoon of caraway seeds, and 1 tablespoon of dried marjoram with the vegetables.

5. 5

   Return the seared lamb shanks to the pot, pour in 500 ml of dark Czech beer and 500 ml of beef broth, ensuring the liquid mostly covers the shanks and vegetables.

6. 6

   Cover the Dutch oven and place it in the embers of the fire or suspended over a low, consistent fire, allowing it to slow-roast for 3 to 4 hours, or until the lamb shanks are fall-off-the-bone tender, turning the pot occasionally for even cooking.

7. 7

   Once cooked, carefully remove the Dutch oven from the fire, rest the lamb shanks for 10 minutes, and serve them alongside the fire-roasted root vegetables and the rich pan juices.