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
- 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
- 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.
I hope you enjoy this Lamb Recipe on Cooking with Kimberly. Until next time…
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