Lamb shank stew is the epitome of comfort food, offering a rich, hearty meal that warms the soul. The tender lamb shanks, slow-cooked to perfection, soak up the flavors of a savory broth made from fresh vegetables, herbs, and spices. This dish is ideal for cold evenings, special family gatherings, or when you’re craving a deeply flavorful and satisfying meal. Here’s how to make the best lamb shank stew that will surely impress your family and friends.
Why Lamb Shank Stew?
Lamb shank stew is a rich and tender dish that is perfect for those who enjoy bold flavors. Unlike many other meats, lamb shanks are naturally tough but become incredibly tender when slow-cooked. This makes them ideal for a stew, where the long cooking process allows the meat to break down and absorb the rich flavors of the broth. Combined with root vegetables like carrots and potatoes, and seasoned with aromatic herbs, lamb shank stew is a meal that fills you up and leaves you feeling satisfied.
Ingredients for Lamb Shank Stew
Making lamb shank stew requires a few key ingredients, many of which are likely already in your kitchen. Here’s what you’ll need:
- Lamb Shanks (4 shanks, bone-in for maximum flavor)
- Olive Oil (for searing)
- Onion (1 large, chopped)
- Garlic (4 cloves, minced)
- Carrots (2, peeled and chopped)
- Celery (2 stalks, chopped)
- Potatoes (2 large, peeled and cubed)
- Tomato Paste (2 tablespoons)
- Red Wine (1 cup; optional, but highly recommended)
- Beef or Chicken Broth (4 cups)
- Bay Leaves (2)
- Fresh Rosemary (2 sprigs)
- Thyme (1 teaspoon dried or 2 sprigs fresh)
- Salt and Pepper (to taste)
- Flour (for dusting the lamb shanks)
- Butter (optional, for added richness)
Step-by-Step Instructions
1. Preparing the Lamb Shanks
The first step in making the perfect lamb shank stew is to prepare the lamb. Start by patting the lamb shanks dry with paper towels. This is crucial as it helps the meat brown better when searing.
Next, lightly dust the lamb shanks with flour. This helps create a nice crust and thickens the broth later on. Season them generously with salt and pepper on all sides.
2. Searing the Lamb
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a couple of tablespoons of olive oil to the pot. Once the oil is hot, add the lamb shanks in batches (don’t overcrowd the pan) and sear them until they’re nicely browned on all sides. This usually takes around 4-5 minutes per side. Once seared, remove the lamb shanks and set them aside.
3. Sautéing Vegetables
In the same pot, add a bit more olive oil if needed. Toss in the chopped onions and garlic, sautéing them until they soften and become translucent, about 4-5 minutes. This creates a delicious base for the stew.
Next, add the carrots and celery to the pot. Cook them for an additional 4-5 minutes, stirring occasionally. The vegetables will begin to soften and pick up some of the fond (the flavorful bits stuck to the bottom of the pot from searing the lamb).
4. Building the Stew Base
Once the vegetables are softened, add the tomato paste and stir well. This deepens the flavor of the stew. Let it cook for about 2 minutes, stirring frequently, until the tomato paste darkens slightly.
Next, deglaze the pot with red wine. Scrape the bottom of the pot to lift all the flavorful bits. This will add a layer of depth to the stew’s broth. Allow the wine to reduce for about 5 minutes, so the alcohol cooks off and the liquid thickens slightly.
5. Adding the Broth and Herbs
Once the wine has reduced, pour in the broth (beef or chicken broth works well). Stir to combine, and bring the mixture to a boil. As it heats up, return the lamb shanks to the pot, ensuring they’re submerged in the liquid. Add the bay leaves, rosemary, and thyme.
At this point, you can taste the broth and adjust seasoning with additional salt and pepper if needed.
6. Slow Cooking the Stew
Once the pot reaches a boil, reduce the heat to low and cover the pot. Let the stew simmer for at least 2 to 3 hours. The longer you cook it, the more tender the lamb will become. Check the stew occasionally to ensure the lamb is tender and falling off the bone. If needed, add a bit more broth or water to keep the lamb submerged.
Finishing Touches
After a few hours, the lamb shanks should be tender, and the vegetables soft. If the broth looks too thin, you can remove the lamb shanks and vegetables, then simmer the liquid uncovered to reduce and thicken it. For added richness, you can stir in a tablespoon or two of butter.
7. Serving the Lamb Shank Stew
Once the stew is ready, serve the lamb shanks on a plate with a generous helping of vegetables and broth. The lamb should be falling off the bone, creating a wonderfully tender bite. Pair this dish with crusty bread for dipping, or serve over mashed potatoes or polenta for a filling meal.
Tips for the Perfect Lamb Shank Stew
- Use Bone-In Lamb Shanks: The bones add flavor and richness to the stew, creating a deeper broth. Bone-in cuts of meat always yield the best results for slow-cooked dishes.
- Let the Stew Simmer Low and Slow: The key to tender lamb shanks is low and slow cooking. Avoid rushing this process to ensure the meat becomes melt-in-your-mouth tender.
- Beef Broth vs. Chicken Broth: While chicken broth works well, beef broth provides a deeper, richer flavor that complements lamb beautifully. If you have it, use beef broth for maximum flavor.
- Customize the Vegetables: Feel free to add other root vegetables like parsnips or turnips for variation. Sweet potatoes also add a lovely sweetness to the dish.
- Rest Before Serving: Let the stew rest for 10 minutes after cooking. This helps the flavors meld together and prevents you from burning your mouth on hot broth.
Frequently Asked Questions
How do I know when the lamb shank is done? The lamb shank is done when the meat is fork-tender and falls off the bone easily. If it still feels tough, continue simmering until it reaches the desired tenderness.
Can I make lamb shank stew ahead of time? Yes! In fact, lamb shank stew tastes even better the next day, as the flavors have more time to develop. Store it in the fridge for up to 3 days, or freeze it for later use.
What can I serve with lamb shank stew? Lamb shank stew pairs wonderfully with mashed potatoes, crusty bread, or roasted vegetables. You can also serve it with rice or polenta to soak up the flavorful broth.
Can I cook lamb shank stew in a slow cooker? Yes! After searing the lamb and sautéing the vegetables, transfer everything into a slow cooker. Set it on low for 6-8 hours or on high for 3-4 hours. The result will be equally delicious.
What other herbs work well in lamb shank stew? Other great herbs for lamb shank stew include oregano, mint, and parsley. You can experiment with these to enhance the flavor profile to your liking.
Can I use boneless lamb for this stew? While boneless lamb will still work, bone-in lamb shanks add more flavor to the stew. If using boneless lamb, reduce the cooking time slightly, as it will cook faster.
Conclusion
Lamb shank stew is a fantastic way to enjoy tender, flavorful meat in a comforting, hearty dish. The slow cooking process ensures that the lamb becomes meltingly tender, while the vegetables soak up the savory broth, creating a satisfying meal for any occasion. Whether you’re serving it for a special family dinner or simply craving something warming, this lamb shank stew recipe is sure to become a staple in your culinary repertoire.
