Lamb Shanks Stew

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, lamb shanks stew. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Begin by preparing shanks: On a large plate, season flour with plenty of salt and pepper then lightly dredge the shank pieces. Set a large, heavy-based pot or Dutch. Place floured lamb shanks in oil and brown them on all sides. Remove the shanks from the pot and set aside.

Lamb Shanks Stew is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Lamb Shanks Stew is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have lamb shanks stew using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Lamb Shanks Stew:
  1. Prepare 2 3⁄4 kg lamb shanks, around 8 pieces
  2. Make ready 6 tablespoons vegetable oil
  3. Prepare 1⁄2 cup flour
  4. Get 3 tablespoons tomato paste
  5. Take 5 cups onions, chopped
  6. Take 4 cups beef stock
  7. Prepare 2 Almaza Malt, 33 cl bottles
  8. Take 4 carrots, peeled, cut into 1-inch pieces
  9. Get 2 large potatoes, peeled, cut into 1-inch pieces
  10. Make ready 2 turnips, peeled, cut into 1-inch pieces

Great served with polenta, or my family's favorite–roasted garlic mashed potatoes–as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait. When I was young, my family lived in New Zealand for two years after World War II. Some things were in short supply, but one item that was always available was lamb shanks.

Steps to make Lamb Shanks Stew:
  1. Heat 6 tablespoons vegetable oil in heavy large pan over high heat.
  2. Season lamb shanks with salt and pepper. Coat lamb with flour; shake off excess. Reserve excess flour.
  3. Add lamb to the pan in batches and brown well. Using tongs, transfer lamb to bowl. Reduce heat to medium. Add 5 cups chopped onions to the pan and sauté until transluscent, scraping up any browned bits, about 5 minutes.
  4. Add tomato paste with reserved flour and stir 1 minute.
  5. Return lamb shanks and any accumulated juices to the pan . Add beef stock and Beer . Cover and bring to boil. Reduce heat and simmer until meat is almost tender, about 1 hour.
  6. Add carrots, potato and rutabagas to the pan and simmer covered until meat and vegetables are tender and stew thickens slightly, about 40 minutes. Spoon fat from surface of stew.

When I was young, my family lived in New Zealand for two years after World War II. Some things were in short supply, but one item that was always available was lamb shanks. Mother cooked them all the time with root vegetables, and to this day I love lamb! —Nancy Heishman, Las Vegas, Nevada A. Lightly dredge the lamb shanks in the flour. In a large Dutch oven over medium-high heat, warm the olive oil.

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