How to Cook Hearty Lamb Stew

Posted By Kimberly Turner on Sep 4, 2012 in How To Cook, Lamb, Main Dishes, Soups, Stews & Chilis | 0 comments

I’m not much of a lamb-eating lover.

Maybe it’s the “gamey” flavour it often gives out, maybe it’s the smell, or maybe it’s the memories of mom’s mint jelly, but I just don’t get excited about it…

…Except when I make my own lamb stew! Even if you’re not a big lamb-eater, you will likely really enjoy this dish. You will be all proud of yourself that you ate lamb, and it didn’t turn you right off! LOL…

This is a hearty stew with lamb shanks, red wine, root veggies, and spices to send your taste buds into a Fall-season uproar! I often use New Zealand Spring Lamb for this recipe.

Serve this dish with rice or barley, some fresh crusty bread and a glass of Port, and you’ll be happier than a lamb…well, let’s not go there today! 😉

Type: Stew Recipe
Serve With: Fresh, crusty bread, on top of barley or rice, and topped with freshly chopped parsley
Prep Time: 10 mins
Cook Time: 2 – 3.5 hrs total
Yield: 1 large stock pot full, serves 4-6 people

Ingredients:

3 lamb shanks
2 bay leaves
2 tbsp olive oil
sea salt – to taste
freshly cracked black pepper – to taste
4 large carrots – peeled & sliced
4 stalks celery – sliced
1 large onion – diced
3 cloves garlic – peeled
2 cups red wine
8 cups broth – preferably beef or lamb
1 pinch thyme
1 sweet potato – peeled, chunked

Instructions:

Wash and pat dry lamb shanks.
In a preheated stock pot on medium-high heat with olive oil, add lamb shanks with bay leaves and sear until golden brown on all sides – approximately 30 min. Remove from pot and set aside.
To the pot, add diced vegetables, except sweet potato, and sautee on medium until onions are translucent.
On medium-high heat, add lamb shanks, wine, broth and thyme and bring to a simmer.
Reduce heat to medium heat and simmer for 1.5 hrs or until fork tender. Ideally, simmer for 3 hrs.
Approximately 20 minutes prior to completion, add diced sweet potatoes and simmer until fork tender.
Serve with fresh, crusty bread, or over rice or barley, and topped with freshly chopped parsley.