Hearty Irish Lamb Stew

Heat oil in a large wide saucepan over medium heat until oil begins to smoke.

Sear lamb shanks in hot oil on all sides until browned, about 10 minutes. Remove lamb shanks and set aside.

Add the chopped onion and garlic to the pan with the oil. Cook over medium heat and stir until the onion is soft and translucent, about 5 minutes.

Stir in chopped carrots, chopped celery ribs, and tomato paste. Сook for 5 minutes more.

Return the lamb shanks to the pan and cover with the stock and strong beer.

Use kitchen twine to tie together thyme, parsley, and bay leaf into a secure bundle. Add a bunch of greens to the lamb shanks and bring to a boil.

Reduce heat to medium-low, cover, and simmer, stirring occasionally, until lamb is tender.

Stir in rosemary sprig and season with salt and pepper during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.