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Easy Lamb Recipe: Lamb Shank Stew Over Mashed Potatoes
Me eating Lamb!?
It's funny to think that years ago if you said I would be making and loving lamb shanks, I would laugh in disbelief. I have gone from a finicky and picky eater, eating little to no meat, (only chicken of course...) to wanting constantly try new dishes and falling in love with the art of cooking! Oh the pathes life leads us down. It is interesting how the story of life unfolds. Fortunately enough for me I have found lamb to be delicious, and I am glad I will no longer be missing out!
Yum! Lamb Stew!
I took a traditional braised lamb shanks recipe and turned it into my own stew recipe. It is savory with a slight hint of sweet. It is perfect for a cold winter night.
A few things to keep in mind with this recipe:
- When choosing a tomato for the recipe, heirloom is the best due to the lesser amount of seeds. This prevents the addition of unneeded water in the stew. If you do not have heirloom tomatoes, remove the seeds before adding the tomatoes to the stew. Increase the amount of tomato used from 1/2 to 1 full tomato.
- do not rinse your mushrooms in water, instead brush off any pieces of dirt. Mushrooms are porous and will absorb water if rinsed. This can make the mushrooms have a spongy texture. In addition, they will not brown properly when sauteed.
If you are new to lamb don't worry
Lamb is something I had not introduced into my diet until recently. I find it to be rich and savory. It's one of those meats I can only eat every so often, but it makes my mouth water every time I do. The stew saves well, so I like to save my extra portions for lunch the next day. Although the recipe takes a while to cook, the process itself is easy. I find myself cooking this meal, while also doing other household chores.
Ingredients for Stew and Mashed Potatoes
- 1 large lamb shank (2 lbs)
- 3 tbsp white wine
- 1 sprig Rosemary
- 1 bay leaf
- 1 dried chili pepper
- 1 cup organic beef or chicken broth, (homemade if possible)
- 1/4 a head of garlic (peeled)
- 1/2 chopped heirloom tomato
- 4 oz. white button mushrooms
- 4 large heirloom carrots
- 3/4 chopped yellow sweet onion
- Roughly 2 tsp pink himalayan sea salt
- Roughly 1/2 tsp ground black pepper
- 6-8 medium sized baby potoes, (I used buttercream)
- 1/2 cup organic sour cream
- 2 tbsp dried chives (or 4 tbsp fresh chives)
- 1/8-1/4 cup cashew milk
- 2 tbsp Kirkland Signature Organic Extra Virgin Olive Oil
- 1/2 tsp onion powder
- 1 tsp garlic powder
- Remove excess fat from shank and liberally coat the shank with salt and pepper (roughly 1/2 tsp salt, 1/4 tsp pepper) . Chop the vegetables and set aside
- Add olive oil to a large soup pan on medium high heat. Let the oil get hot, just before smoking point, and add the lamb shank. Brown the lamb shank on all sides, roughly 8 minutes.
- Remove the lamb shank from the pan and add the chili pepper, bay leaf, rosemary, carrots, onions, garlic, and mushrooms. Add salt and pepper to taste (roughly 1/2 tsp salt and 1/8 tsp group pepper). Saute until partially cooked.
- Pour the wine into the vegetables, deglazing any stuck portions from the pan. Add the diced tomatoes. Let the wine reduce, roughly 5 minutes.
- Move vegetables to the sides of the pan and add the lamb shank back into the pan. Add Beef or chicken broth. Adjust the amount of broth used by adding more or using less so that the broth only fills the pan halfway up the lamb shank.
- Bring to a boil and then reduce to a very low simmer and cover for 3 hours. While the lamb stew is cooking (start after stew has simmered 2 hours), prepare the mash potatoes by slicing the potatoes and boiling them for 15 minutes, or until soft.
- Add butter, sour cream, chives, 1 tsp salt, 1/8 tsp pepper, 1 tsp garlic powder, 1/2 tsp onion powder and cashew milk. Use a hand mixer to blend the potatoes and keep on low or warm on the stove.
- Remove the lamb shank from the pan and place on a plate. Remove the vegetables and place in a bowl or another plate. Use a mesh strainer or cheesecloth and strain the broth to remove the fat pieces floating in the broth.
- Place the broth in the fridge for 30-45 minutes. A layer of fat will form at the top of the broth. Discard this layer.
- Remove the meat from the bone, slicing into bite sized pieces. Save the bone in a ziploc baggie in the freezer for future broth recipes.
- Add the lamb meat, vegetables and broth back into the pan and heat through.
- Serve the stew on top of the mashed potatoes and enjoy!
Yum! A hearty meal! Finally complete, and ready to eat!
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