Hearty Lamb Shank Stew
A Comforting Dish with Papa Earth’s Premium Lamb
Description
As the weather turns cooler and the days grow shorter, there’s nothing quite like a hearty lamb shank stew to warm you up from the inside out. This comforting dish is a staple in many kitchens, and when made with Papa Earth’s premium lamb shanks, it becomes an unforgettable meal that’s perfect for sharing with family and friends.
Ingredients
- 4 lamb shanks (I recommend using [Papa Earth’s premium lamb shanks for the best flavor and tenderness)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup red wine
- 4 cups beef or vegetable broth
- 1 can (14.5 oz) diced tomatoes (14.5 oz)
- 2 tablespoons tomato paste
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 1 bay leaf
- 1 cup pearl barley (optional for added texture and heartiness)
Instructions
- Prepare the Lamb Shanks:
- Season the lamb shanks generously with salt and pepper.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
- Sear the lamb shanks on all sides until they’re browned, about 4-5 minutes per side. This step is crucial for locking in the flavor. Remove the shanks from the pot and set them aside.
- Cook the Vegetables:
- In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Deglaze and Simmer:
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2-3 minutes.
- Stir in the beef or vegetable broth, diced tomatoes, tomato paste, rosemary, thyme, and bay leaf. Add the lamb shanks back into the pot, making sure they’re submerged in the liquid.
- Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 2 to 2.5 hours, or until the lamb is tender and falling off the bone. If you’re using pearl barley, add it to the pot during the last hour of cooking.
- Final Touches:
- Once the stew is ready, remove the lamb shanks and let them rest for a few minutes. If the stew needs to be thickened, continue simmering it uncovered until it reaches your desired consistency. Season with additional salt and pepper if needed.
- Serve and Enjoy:
- Serve the lamb shanks in deep bowls, ladling the rich, flavorful stew over the top. Garnish with a sprinkle of fresh herbs if desired. This dish pairs wonderfully with crusty bread or a side of mashed potatoes.