Homemade Lamb Stew Recipe
User Reviews
5
-
Prep Time
20 mins
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Cook Time
4 hrs
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Servings
8
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Calories
407 kcal
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Cuisine
American
Homemade Lamb Stew Recipe
Description
Homemade Lamb Stew Recipe starts by seasoning lamb shanks, which are then seared on all sides to develop a browned crust. Onions and leeks cook slowly until caramelized, adding sweet depth. Red wine deglazes the pan, boiling down to concentrate flavors before a roux is made with flour to thicken the stew.
The lamb is returned to the pot with beef stock, garlic, fresh rosemary, and seasoning, then slowly braised for over two hours until the meat becomes tender and easy to separate from the bone. The addition of hearty root vegetables such as potatoes, carrots, and celeriac supports the stew with texture and earthiness.
When serving, the lamb meat is trimmed from the bones and roughly chopped, then combined back into the stew. This stew offers a fulfilling main course suitable for colder weather or leisurely weekend meals. It pairs well with crusty bread or mashed potatoes to soak up the flavorful broth.
Make the stew ahead and keep it warm for several hours. It stores well refrigerated for up to five days and freezes for up to three months; reheat gently, adding extra stock if thinning is needed. Dry rosemary can substitute fresh, and the recipe accommodates additional vegetables like mushrooms, turnips, or parsnips according to preference.
Ingredients
- 4 1- pound lamb shank
- 3 tablespoons olive oil
- 1 yellow onion peeled, large diced
- 1 leek quarter sliced and rinsed, large or 2 medium-sized
- 1 cup red wine dry
- ¼ cup all-purpose flour
- 8 cups beef stock
- 6 garlic cloves
- 1 rosemary fresh sprig
- 5 Yukon potato quartered
- 6 carrot peeled, extra-large cut
- 1 celeriac root large, peeled, extra-large diced
- ¼ cup parsley finely minced
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Season the lamb shanks on all sides with salt and pepper.
- Add the oil to a large rondeau or Dutch oven pot and heat to high until it smokes lightly.
- Place in the lamb shanks turn the heat down to medium-high and sear on all sides until they are well browned, which takes about 3 to 4 minutes per side.
- Remove the lamb shanks and add the onions and leeks to the pan turn the heat to low-medium and cook while frequently stirring for 25 to 30 minutes or until well browned.
- Deglaze with red wine and cook over high heat until it is mostly absorbed into the onions.
- Turn the heat down to low medium and mix in the flour until combined to make a roux.
- Pour in the beef stock along with the garlic cloves, rosemary sprig, salt, and pepper. Mix to combine.
- Place back in the lamb shanks, cover the pot, and cook for 2 ½ to 3 hours over low heat or until they easily fall from the bone.
- Remove the Lamb shanks and trim the meat away from the bones.
- Roughly cut the lamb into 1” chunks. Set them aside.
- Place the trimmed lamb bones back in the pot with the potatoes, carrots, and celeriac root and cook over medium heat until the vegetables are tender, which takes about 30 minutes.
- Finish by stirring back in the cut-up lamb shank and parsley, and adjust the seasonings with salt and pepper.
- Serve the lamb stew in a bowl with optional garnishes of chopped fresh parsley or rosemary.
Notes
- This stew can be prepared 4 to 6 hours in advance and kept warm until serving.
- Store leftovers covered in the refrigerator for up to five days or freeze for up to three months.
- Reheat gently on low heat, adding beef stock as needed to adjust consistency and flavor.
- Dry rosemary (2 teaspoons) can replace the fresh sprig without altering the stew's character.
- Sear lamb shanks in batches if necessary to avoid overcrowding the pan, ensuring even browning.
- Additions like button mushrooms or diced turnips and parsnips can be included for more variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 34g | 68% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 80mg | 27% |
| Sodium | 691mg | 29% |
| Potassium | 1621mg | 34% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 7989IU | 160% |
| Vitamin C | 36mg | 40% |
| Calcium | 110mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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