Lamb Shank Stew

5 from 11 votes

Lamb Shank Stew

This lamb shank stew is easy to make, hearty and absolutely delicious. You can cook these awesome shanks in the oven, on the stove, or even in your pressure cooker.

Prep Time15

Cook Time3 30

Course: Soup recipes

Cuisine: French

Keyword: best lamb shank recipe, lamb shank stew, stew lamb shank

Servings:

Author: chefjar

Ingredients

2 tablespoons vegetable oil divided
4 lamb shanks trimmed of excess fat
2 cups pearl onions fresh or frozen, thawed if frozen
3 carrots peeled and sliced 1/2-inch thick
6 garlic cloves minced
Pinch of salt and pepper
1/4 cup flour
3 1/2 cups beef stock
2 tablespoons tomato puree
1 3/4 cups passata ( tomato puree or American tomato sauce
2 bouillon cubes crushed
2 bay leaves
4 thyme sprigs
1 tablespoon fresh parsley finely chopped
Salt and pepper to season

Instructions

Preheat your oven to 350°F | 175°C.
Pat dry lamb shanks with paper towel.
Heat vegetable oil in a heavy based pot over medium-high heat. Season with salt and pepper. Sear the shanks until browned all over, about 8-10 minutes. You might need to sear in batches of two, depending on the size of your pan). Transfer to a plate and cover with aluminium foil. Set aside.
In the same pan saute the carrots and onions until softened, about 2-3 minutes, then add garlic and cook further until fragrant, about 1 minute.
Return the shanks into the pot. Season with salt and pepper. Add the flour, toss everything and cook for about 4 minutes to brown the flour.
Add stock, puree, tomato sauce, bay leaves, bouillon cubes and herbs.
Cover the dish with aluminum foil or a tight fitting lid and transfer to the oven.
Braise for about 3 hours or until the meat is coming away from the bone.
Remove from the oven when ready and adjust salt and pepper to your liking.
Garnish with fresh parsley and thyme sprigs.
Serve with mashed potatoes or steamed rice.

Notes

To thicken the sauce, mix 3 tablespoons cornstarch with 1/4 cup of sauce from the pot until dissolved. Add the mixture into the pot and simmer for 5 minutes or until completely blended and thickened.

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