Directions:

Lightly moisten the lamb shanks with water.

In a large bowl or plastic bag, combine the flour, salt and pepper and dredge the meat.

Heat olive oil in a large skillet over medium heat. Add lamb shanks and sear on all sides until browned, about 8 minutes.

Transfer to a Dutch oven or ovenproof casserole. Add the onions, carrots, celery, garlic, rosemary and thyme to the skillet and cook for 5 minutes, stirring constantly to absorb the pan juices.

Combine the vegetables and pan juices with the lamb. Add the Guinness and beef stock, cover and simmer for 45 minutes.

Add the potatoes, adjust seasonings, cover and cook until the meat is tender about 1 1/2 to 1 3/4 hours.

To serve, place a lamb shank in the middle of a wide soup bowl and spoon vegetables and broth around.