Lamb Shank Stew With Root Vegetables Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (165°C).
• STEP 2.Season the lamb shanks with salt and pepper.
• STEP 3.Heat oil in a large oven-safe pot or Dutch oven over medium-high heat.
• STEP 4.Add the lamb shanks and sear on all sides until browned.
• STEP 5.Remove the lamb shanks from the pot and set aside.
• STEP 6.In the same pot, add the onions, carrots, parsnips, and garlic.
• STEP 7.Cook until the vegetables are slightly softened, about 5 minutes.
• STEP 8.Add the tomato paste and cook for another minute.
• STEP 9.Pour in the red wine and scrape the bottom of the pot to release any browned bits.
• STEP 10.Add the beef broth, thyme, rosemary, bay leaves, and Worcestershire sauce.
• STEP 11.Return the lamb shanks to the pot and bring the mixture to a simmer.
• STEP 12.Cover the pot and transfer it to the preheated oven.
• STEP 13.Cook for 2 to 2 1/2 hours, or until the lamb is tender and falling off the bone.
• STEP 14.Remove the pot from the oven and skim off any excess fat from the surface.
• STEP 15.Taste the stew and adjust the seasoning with salt and pepper if needed.
• STEP 16.Serve the lamb shank stew with root vegetables hot, garnished with fresh parsley.

Cooking Tips

• For extra flavor, you can marinate the lamb shanks in red wine and herbs overnight before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew during the last 30 minutes of cooking.
• Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stew on the stovetop over low heat, stirring occasionally.
• You can also freeze the stew in individual portions for up to 3 months.

Storage and Serving

• Store leftover stew in an airtight container in the refrigerator for up to 3 days.
• Reheat the stew on the stovetop over low heat, stirring occasionally.
• Serve the lamb shank stew with root vegetables hot, garnished with fresh parsley.