Name: Lamb shank stew
Cook time: 210 min
Total time: 210 min
Yield: 8
Ingredients: 8 french-trimmed lamb shanks (1.6kg); 8 clove garlic, halved; 2 medium lemons; 2 tablespoon olive oil; 3 large brown onions (600g), chopped coarsely; 2 cup (500ml) dry red wine; 3 medium carrots (360g), quartered lengthways; 3 trimmed celery stalks (300g), chopped coarsely; 4 bay leaves; 8 sprigs fresh thyme; 7 cup (1.75l) chicken stock; 1/2 cup finely chopped fresh flat-leaf parsley; 1/4 cup finely chopped fresh mint; 2 kilogram potatoes, chopped coarsely; 300 millilitre cream; 100 gram butter

Lamb shank stew

Served with creamy mashed potato and gravy, this lamb shank stew is comfort food at its finest and yet fancy enough to serve up to guests.

Skip to Recipe

Serves 8

Cook

3H 30M

Ingredients

8 french-trimmed lamb shanks (1.6kg)

8 clove garlic, halved

2 medium lemons

2 tablespoon olive oil

3 large brown onions (600g), chopped coarsely

2 cup (500ml) dry red wine

3 medium carrots (360g), quartered lengthways

3 trimmed celery stalks (300g), chopped coarsely

4 bay leaves

8 sprigs fresh thyme

7 cup (1.75l) chicken stock

1/2 cup finely chopped fresh flat-leaf parsley

1/4 cup finely chopped fresh mint

2 kilogram potatoes, chopped coarsely

300 millilitre cream

100 gram butter

Method

1.Pierce meatiest part of each shank in two places with sharp knife; press garlic into cuts.

2.Grate rind of both lemons finely; reserve. Halve lemons; rub cut sides all over shanks.

3.Preheat oven to 180°C (160°C fan-forced).

4.Heat oil in large flameproof casserole dish; cook shanks, in batches, over heat until browned. Cook onion, stirring, in same dish until softened. Add wine; bring to the boil, then remove dish from heat.

5.Place carrot, celery and shanks, in alternate layers, on onion mixture in dish. Top with bay leaves and thyme; carefully pour stock over the top. Cover dish tightly with lid or foil; cook in oven about 3 hours or until meat is tender.

6.Combine reserved grated rind and herbs in bowl.

7.Boil, steam or microwave potato until tender; drain. Mash potato with warmed cream and butter in large bowl until smooth. Cover to keep warm.

8.Transfer shanks to platter; cover to keep warm. Strain pan juices through muslin-lined sieve into medium saucepan; discard solids. Boil pan juices, uncovered, stirring occasionally, until reduced by half.

9.Divide mashed potato among plates; top with shanks, sprinkle with rind-herb mixture, drizzle with pan juices. Serve with green beans, if desired.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe Today!