Lamb Shank & Vegetable Stew

A rich and hearty stew cooked slowly and infused with vegetables, this lamb dish will certainly warm you up.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)
Serves 3-4 Prep: 20 min Cook: 180 min

Ingredients

Lamb Shanks 2 (1kg)
Salt & pepper as required
Flour as required
Olive oil as required
Onion (large) 1
Garlic 3 cloves
Carrots 2-3
Celery 2
White wine 150ml
Tinned tomatoes 1 (400g)
Honey 1 tsp
Herbs (bay leaf, rosemary, etc) as required
Stock to cover
Mushrooms 8-10

Method

1
Season the lamb shanks with salt & pepper and dredge with flour.
2
Heat a large deep pan and add the olive oil. Put in the lamb shanks and fry until browned, then remove and keep aside.
 
3
Add onions, garlic, carrots and celery (all roughly diced) to the pan with some salt and fry. Add the white wine and allow to evaporate.
4
Add the tinned tomatoes and allow to cook. Add the honey, bay leaf and rosemary and the lamb shanks. Pour in the stock to cover.
5
Remove any scum while it simmers for 2.5-3 hours. Add the whole mushrooms in the last 30 minutes.
   
6
Remove the lamb shanks and herbs onto a serving dish and blend the sauce in the pan. Enjoy with your favourite vegetable or mashed potato.

Tips & Note

You could add red wine if you prefer. I think mashed potato goes really well with the lamb. You could serve the sauce unblended, with pieces of vegetables, if you like.

Lamb Shank & Vegetable Stew

A rich and hearty stew cooked slowly and infused with vegetables, this lamb dish will certainly warm you up.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)

Serves 3-4

Prep: 20 min

Cook: 180 min

Ingredients

Lamb Shanks 2 (1kg)
Salt & pepper as required
Flour as required
Olive oil as required
Onion (large) 1
Garlic 3 cloves
Carrots 2-3
Celery 2
White wine 150ml
Tinned tomatoes 1 (400g)
Honey 1 tsp
Herbs (bay leaf, rosemary, etc) as required
Stock to cover
Mushrooms 8-10

Lamb Shank & Vegetable Stew

Recipe ID :291 Posted on 15 APR 2015

Serves 3-4

Prep 20min
Cook 180min
views 4,319
printed 334

saved 2

A rich and hearty stew cooked slowly and infused with vegetables, this lamb dish will certainly warm you up.

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Ingredients

Print Ingredients Email Ingredients
2 (1kg)
as required
as required
as required
1
3 cloves
2-3
2
150ml
1 (400g)
1 tsp
as required
to cover
8-10

Method

Prep
20min
Cook
3h
1
Season the lamb shanks with salt & pepper and dredge with flour.
2
Heat a large deep pan and add the olive oil. Put in the lamb shanks and fry until browned, then remove and keep aside.
 
3
Add onions, garlic, carrots and celery (all roughly diced) to the pan with some salt and fry. Add the white wine and allow to evaporate.
4
Add the tinned tomatoes and allow to cook. Add the honey, bay leaf and rosemary and the lamb shanks. Pour in the stock to cover.
5
Remove any scum while it simmers for 2.5-3 hours. Add the whole mushrooms in the last 30 minutes.
   
6
Remove the lamb shanks and herbs onto a serving dish and blend the sauce in the pan. Enjoy with your favourite vegetable or mashed potato.

Tips & Note

You could add red wine if you prefer. I think mashed potato goes really well with the lamb. You could serve the sauce unblended, with pieces of vegetables, if you like.

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