Gluten Free · Main Meals · Paleo Diet Friendly · Recipes

Lamb Shank Stew


Lamb Shank Stew

Winter is coming – comfort food is one sure way to warm you up. This is a simple and delicious stew that will please the whole family. Little prep work goes into it, but a long cooking time, so pop it on early.

Equipment required 

1 casserole dish with lid

Shopping list for 2-4 people

2 lrg lamb shanks (approx 1kg)
2 carrots
2 leeks
6 cloves of garlic
1 tbsp gf flour (or paleo thickener)
1 cup of white wine (I used Sav Blanc)
2 cups of water (or stock)
2 stock chicken stock cubes (don’t use if you use stock)
2 sprigs of rosemary, 6-8 sprigs of thyme, 3-4 sage leaves
Oil of choice, I used avocado oil

Method to the madness 

Preheat the oven to 180C

Peel and dice the carrots, slice the leeks length ways and then into pieces about .5cm thick

Peel the garlic and slightly squash it

Heat the casserole pan to a high heat, add a splash of oil. Brown the shanks on every side, remove once browned and set aside

Add in the leeks and carrots, sautee until they begin the soften, add the garlic

Once the garlic has begun to soften add in the flour and a good grind of pepper, stir well, cook for a further 2 minutes

Add in the wine and let it simmer for a few minutes, place the shanks back into the pan and add in the water, stock cubes and herbs

Place the lid on and pop it in the oven for 2.5-3hrs, until the meat falls from the bone

Pick out the sprigs from the herbs before serving. Remove the meat from the bone and stir the meat through the sauce

Taste for seasoning

Serve the stew alongside your favourite stew side dish. I served mine with celeriac mash



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