Description
A hearty and flavorful Lamb Shank Stew featuring tender bone-in lamb shanks simmered in red wine and tomato purée, complemented by roasted cauliflower and tender carrots. This comforting stew is perfect for a satisfying family meal, combining slow-cooked meat and rich, aromatic vegetables.
Ingredients
Scale
Lamb and Broth
- 4 lb bone-in lamb shanks
- 1 onion, cut into wedges
- 175 ml red wine
- 1 tbsp Better Than Bouillon low sodium beef base
- Mixed dried herbs (such as bay leaves, thyme, rosemary), to taste
- Black pepper, to taste
- Salt, to taste
- Water, enough to mostly cover the food in pot
Vegetables
- 2 heads of cauliflower, washed and cut
- 2 large carrots, peeled and cut into chunks
- 500 ml tomato purée
Instructions
- Brown Lamb Shanks and Onions: Preheat the oven to 200C (400F). Place the lamb shanks and onion wedges on a baking sheet lined with foil and parchment paper. Season with black pepper. Brown them in the oven for about 30 minutes on one side, then turn and brown the other side for another 30 minutes until golden.
- Prepare Broth Base: Meanwhile, in a large pot, bring the red wine, Better Than Bouillon beef base, bay leaves, and mixed dried herbs to a boil to create a flavorful broth. Adjust seasoning to taste.
- Simmer Lamb Shanks: Once the lamb shanks and onions are browned, transfer them into the pot with the broth. Add enough water to mostly cover the ingredients. Cover the pot and simmer on low heat for 2-3 hours, or until the lamb shanks are almost tender.
- Roast Cauliflower: About 45 minutes before serving, toss the washed and cut cauliflower in the pan drippings from the lamb roasting tray. Place cauliflower on a baking sheet and roast in the oven at 200C (400F) for about 30 minutes until tender and slightly caramelized.
- Add Carrots to Stew: While the cauliflower roasts, add the peeled and chunked carrots to the simmering lamb stew. Continue cooking until both lamb and carrots are tender.
- Final Seasoning and Serve: Once the lamb shanks and carrots are tender, taste the stew and adjust seasoning with salt and pepper if necessary. Serve the hot stew with the roasted cauliflower on the side for a rich and satisfying meal.
Notes
- Use bone-in shanks for richer flavor and tenderness.
- Low sodium beef base helps control saltiness but enhance umami.
- Roasting cauliflower in pan drippings adds excellent flavor depth.
- Simmering times may vary depending on shank size; cook until meat is easily removable from bone.
- Optionally serve with mashed potatoes or crusty bread to complete the meal.