Fall-Apart Lamb Shank Stew
Hearty and flavorful Lamb Shank Stew, slow-simmered with red wine, aromatic vegetables, and herbs, finished with roasted cauliflower for a comforting and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 35 minutes
- Yield: 7 servings 1x
- Category: Stew
- Method: Roasting and Stovetop Simmering
- Cuisine: British
Ingredients
Scale
Meat and Stock
- 4 lb bone-in lamb shanks
- 1 tbsp Better Than Bouillon low sodium beef base
- 175 ml red wine
- Water as needed
Vegetables
- 2 heads of cauliflower
- 2 large carrots
- 1 onion
Others
- 500 ml tomato purée
- Mixed dried herbs (such as bay leaves, thyme, rosemary) to taste
- Black pepper to taste
- Salt to taste
Instructions
- Brown the lamb shanks and onions: Preheat the oven to 200°C (400°F). Place the lamb shanks and onion wedges on a baking sheet lined with foil and parchment paper. Season with black pepper. Roast in the oven, browning one side for about 30 minutes, then turn them over and brown the other side for another 30 minutes.
- Prepare the simmering liquid: While the shanks and onions are browning, combine the red wine, Better Than Bouillon beef base, bay leaves, and mixed dried herbs in a pot and bring to a boil to meld the flavors.
- Simmer the lamb shanks: Transfer the browned lamb shanks and onions to a large pot. Add the boiling wine broth mixture and enough water to mostly cover the meat. Cover and simmer gently for 2 to 3 hours, or until the lamb shanks are almost tender.
- Roast the cauliflower: About 45 minutes before serving, wash and cut the cauliflower into florets. Toss the cauliflower in the pan drippings left from roasting the lamb, then spread on a baking sheet and roast in the oven at 200°C (400°F) for about 30 minutes, until golden and tender.
- Add carrots to the stew: Peel and cut the carrots into chunks and add them to the simmering pot about 45 minutes before the shanks finish cooking, allowing them to become tender alongside the meat.
- Final seasoning and serving: Once the lamb shanks and carrots are tender, taste the stew and adjust seasoning with salt and pepper as needed. Serve the hot stew garnished with the roasted cauliflower.
Notes
- For extra richness, you can add the tomato purée during the simmering stage along with the broth mixture.
- If preferred, use fresh herbs instead of dried for a more vibrant flavor.
- To save time, lamb shanks can be browned in a skillet on the stovetop instead of the oven.
- Roasting the cauliflower in the pan drippings deepens the flavor and adds a savory touch.
- This stew pairs beautifully with mashed potatoes or crusty bread.
Find it online: https://yumfoodusa.com/fall-apart-lamb-shank-stew/