Hearty Irish lamb shank stew

Heat oil in a large, wide saucepan over medium heat and sear lamb shanks in hot oil until browned on all sides, about 10 minutes.

Remove lamb shanks and set aside and drain excess grease. Add the chopped onion and chopped garlic to the pan and cook over medium heat, stirring, until the onion is soft and translucent, about 5 minutes.

Return the lamb shanks to the pan and pour in 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 the boil.

Reduce heat to medium-low, cover, and simmer, stirring occasionally, until lamb is tender and nearly falls off the bone, 2 to 3 hours.

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.