Gluten Free · Main Meals · Paleo Diet Friendly · Recipes

Lamb Shank Stew


Lamb Shank Stew

This is a yummy one pot wonder perfect for cooler nights. I used white wine instead of red, I think this gives the dish a fresher flavour.

Equipment required

1 casserole dish with lid

Shopping list for 4 people

4 lamb shanks
3 lrg tomatoes
2 medium carrots
1 leek
1 onion
2 stalks celery
2 cloves of garlic
1/2 cup white wine
2 cups chicken or lamb stock
2 sprigs rosemary
Knob of butter

Method to the madness

Take the meat out of the fridge about 90 mins before cooking

Dice the onion, garlic, carrot and tomato in a large dice, slice the leek into pieces approx 1.5cm thick

Heat the pan to a medium high heat, add the butter

Brown the shanks all over, add the white wine, cook off for about 1 minute

Add the stock, vegetables and rosemary, bring to the boil and place the lid on

Cook on a medium heat for 2 hours, stirring occasionally. Take the lid off after 2 hours and cook until the meat is falling off the bone

Once the meat is cooked remove from the pan and shred, keep the liquid cooking until you have a rich gravy

Add the meat back into the gravy and serve. I served mine with mashed roasted pumpkin and broccoli.



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