Fall is here and the evenings are getting colder. It's the perfect time for casseroles and stews, prepared either in your slow cooker or a low oven. If you love an Irish stew made with lamb, it can get quite expensive, especially when made with the leg of lamb. So, look out for lamb shanks next time you're in the supermarket. You've guessed right if you think they look like little legs, they are in fact the lower leg and are probably the toughest part of the lamb. So, low and slow is the answer! By the way, this recipe takes about 2 hours to braise in the oven, so don't start this if you want a quick meal.
Braised Lamb Shanks (Serves 2)
Ingredients:
1 tablespoon canola or olive oil
2 lamb shanks
1 medium onion
3 medium carrots
2 - 3 stalks celery
3 garlic cloves
2 tablespoons tomato paste
1 tablespoon flour
1 x 15oz can diced tomatoes
1 cup chicken or beef broth
1 sprig fresh rosemary or 1 teaspoon dried mixed herbs
2 medium potatoes, preferably Yukon gold
1 cup frozen green peas
Salt and pepper to taste
Directions:
- Season the lamb shanks with salt and pepper. Heat a large (cast iron) dutch oven with lid on medium heat. Add the oil and brown the meat on both sides. Remove and set aside.
- Cut up the vegetables and thinly slice the garlic cloves.
- Transfer to the pan and cook in the remaining oil for 3 to 4 minutes until lightly browned.
- Add the tomato paste and flour and cook for a further 2 to 3 minutes.
- Stir in the canned tomatoes and broth, increase the heat and bring to the boil. Add the lamb shanks and herbs, lower the heat to simmer and cover with lid.
- The dish can be cooked in 3 ways - bake in a preheated 325 degree F oven for 45 minutes or on top of the stove (on low) for 45 minutes or transfer to slow cooker (see directions for times).
- Add the cut up potatoes and peas to the stew and continue to cook for a further 20 to 30 minutes until tender. The meat should be falling off the bone at this stage. Season to taste and serve.
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