Braised Lamb Shank with Vegetable Stew
This recipe couldn't be much simpler, and lets the fall-off-the-bone lamb shank shine! Lamb shanks are braised for an hour, then combined with potatoes, carrots and onions. The resulting gravy is delicious, with no need for extra stock or flavourings.
Ingredients
Serves: 7
- 7 (450g) lamb shanks
- 2 tablespoons vegetable oil
- water to cover
- 675g potatoes, peeled and diced
- 675g carrots, peeled and diced
- 675g onions, peeled and diced
- 30g plain flour
- 60g butter, melted
- salt and black pepper to taste
Method
Prep:20min ›
Cook:2hr ›
Ready in:2hr20min
- Heat oil in a large saucepan over medium high heat. Brown shanks in oil, about 20 minutes. Add water to cover, reduce heat to low and simmer for about 1 hour.
- Add potatoes, carrots and onions, season to taste and simmer for about 1 hour. In a small bowl blend flour into melted butter to make a roux, then stir this into simmering dish to thicken.
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Reviews & ratings
Average global rating:
(8)
Reviews in English (7)
Lamb is my favorite meat, however this was very bland. I will better use my lamb next time... - 13 Aug 2001 (Review from Allrecipes US | Canada)
1st i'm a guy with limited cooking experience. I was tasked to make dinner for 8. This recipe saved the day. It was idiot proof and tasty. Everyone loved it but couldn't believe I made it. The meat was dripping off the bone. I Highly recommend this one. graham, Vancouver.BC - 10 Jul 2001 (Review from Allrecipes US | Canada)
It must be personal preference because I didn't even get as far as to serve this. I followed the recipe exactly but it looked unappetizing (there was a thick white scum on the top of the broth, plus the lamb looked fatty and grey), and I disliked the smell too. Then I added some fresh thyme and rosemary, and I still didn't much like the taste. I'm going to keep the lamb broth (I spooned the ickiness off), and freeze it for something else. I hate giving bad reviews, but this really didn't work for us. So sorry.... But glad others enjoyed it! - 07 Jul 2005 (Review from Allrecipes US | Canada)