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Lamb Shank Stew

Western.Chefs's picture
  Tomatoes 12 Medium
  Lamb shanks 6
  All purpose flour 1 Tablespoon
  Salad oil 1⁄4 Cup (4 tbs)
  Chopped onions 1 Cup (16 tbs)
  Carrots 2 Large, sliced
  Garlic 1 Clove (5 gm), minced
  Dry vermouth 1⁄4 Cup (4 tbs)
  Bouillon cubes/Envelope 2 (Chicken Flavored)
  Sugar 4 Teaspoon
  Salt 2 Teaspoon
  Rosemary 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Zucchini 3 Medium, cut into 1 1/2 inch chunks
  Water 1⁄3 Cup (5.33 tbs)
  Grated lemon peel 1 Tablespoon, grated
  Cooked barley/Rice 3 Cup (48 tbs) (Hot)

1. Peel 6 tomatoes; cut into quarters; set aside. Cut remaining tomatoes into wedges; cover and refrigerate. On waxed paper, coat lamb shanks with 2 tablespoons flour.
2. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook shanks, a few at a time, until well browned on all sides, removing shanks to plate as they brown.
3. To oil remaining in Dutch oven, add onions, carrots, and garlic; cook, stirring occasionally, until lightly browned, about 10 minutes. Return meat to Dutch oven; add quartered tomatoes, vermouth, bouillon, sugar, salt, rosemary, and pepper; heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, 1 hour and 15 minutes or until meat is almost tender.
4. Add zucchini; cover and simmer 15 minutes or until zucchini is tender. In cup, mix water and 3 tablespoons flour until smooth; gradually stir into hot liquid in Dutch oven and cook, stirring constantly, until mixture thickens slightly. Add tomato wedges; heat through. Sprinkle stew with lemon peel; serve with barley or rice.

Recipe Summary

Difficulty Level: 
Side Dish

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Lamb Shank Stew Recipe