LAMB SHANK STEW
Served on the bone, lamb shanks always look impressive on the dinner table. Serve this hearty stew with a knife, fork and spoon.
Yield: Serves 6.
July 02, 2019
- 6 lamb shanks
- 2 tsp salt
- 1 tsp freshly ground pepper
- 1/4 cup canola oil
- 4 medium celery stalks, cut into 1 inch chunks
- 2 large onions, cut into 1 inch chunks
- 4 cloves garlic, finely chopped
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 can (440 mL) stout or other strong dark beer
- 3 sprigs fresh rosemary
- 3 bay leaves
- 1 lb baby red potatoes (about 3 cups)
- 2 cups cubed parsnips (1 inch)
- 4 medium carrots, cut into 1 inch chunks
- Chopped fresh parsley*
- Preheat oven to 325°F.
- Sprinkle shanks with salt and pepper.
- Heat oil in an ovenproof Dutch oven over medium-high heat. Add shanks in batches and brown on all sides.
- Transfer shanks to a plate; set aside.
- Add celery, onions and garlic to same pan; sauté until light golden. Add flour and cook, stirring, for 1 minute.
- Add broth and stout; cook, scraping to loosen browned bits, for 30 seconds.
- Return shanks and any accumulated juices to pan. Add rosemary and bay leaves; stir to combine. Bring to a boil. Remove from heat.
- Bake, covered, for 1 1/2 hours.
- Remove pan from oven. Uncover and add potatoes, parsnips and carrots; stir to combine.
- Continue baking, uncovered, for 1 hour or until vegetables are tender.
- Remove and discard rosemary and bay leaves.
- To serve, divide shanks among large individual serving bowls. Top each serving with vegetable mixture and sprinkle with parsley.
503 calories, 23.9 g fat, 37.9 g protein, 29.9 g carbohydrate, 2.8 g fibre, 498 mg sodium
*Ingredient not included in nutritional analysis.