When the temperature dips, this lamb stew recipe is a slow simmering, warm-you-up meal that’s loaded with flavor. Full of lamb shanks, parsnips, carrots, rutabagas, and turnips.
Ingredients:
For the lamb stew:
2 tablespoons extra virgin olive oil
3 pounds lamb shanks, each cut into a couple pieces by a butcher, if possible
Kosher salt and freshly ground black pepper
6 cloves garlic, unpeeled
2 celery ribs, coarsely chopped
4 carrots (2 coarsely chopped, 2 cut into 2-inch segments and quartered lengthwise)
1 large onion, coarsely chopped
1/2 cup tomato paste
1 cup dry red wine
3 cups chicken stock
2 (1 x 3-inch) strips orange zest
1 medium rutabaga, peeled and roughly chopped into 1 1/2-inch pieces
1 medium turnip, peeled and roughly sliced or chopped into 1-inch pieces
2 parsnips, peeled and chopped into 1 1/2-inch pieces
For the gremolata:
2 tablespoons chopped parsley
2 cloves garlic, peeled and minced
2 teaspoons finely grated lemon zest
Method:
Brown the lamb shanks:
Heat 2 tablespoons of olive oil in a large Dutch oven on medium high heat.
Season the lamb shanks with salt and pepper, add them to the casserole and brown well on all sides, working in batches if necessary. Transfer the shanks to a plate.
Add the garlic, celery, carrots, and onion:
Add the unpeeled garlic cloves, celery, chopped carrots (half of your carrots, the other half are cut lengthwise to be used later in the recipe) and onion to the pan. Cook over medium heat, stirring occasionally, until golden brown, about 10 minutes.
Add tomato paste and wine:
Add the tomato paste and cook, stirring, about 2 minutes. Add the wine; boil over high heat until the liquid is very syrupy, about 5 minutes.
Return the shanks to pan and add stock:
Return the shanks to the pot and add the stock and orange zest. Bring to a simmer. Cover the pan, reduce the heat to low, and braise the shank for 3 hours, or until the meat is falling off the bone tender; turn the shanks from time to time as they cook.
Preheat the oven and roast root vegetables:
Preheat oven to 350°F.
Put the turnips rutabagas, parsnips, and lengthwise-cut carrots in a large baking pan and toss with enough olive oil to coat. Season with salt and pepper and roast in the oven, stirring occasionally, for about an hour, or until tender.
Make the gremolata:
In a small bowl, mix the minced garlic with the parsley and lemon zest (the "gremolata"). Set aside.
Strain the sauce:
Remove the shanks from the pot and transfer to a plate. Pass the sauce through a coarse strainer, pressing hard on the vegetables. Discard the vegetable pulp. Skim the fat from the surface of the sauce.
Combine the sauce, lamb meat, and vegetables:
Return the sauce to the pan, season with salt and pepper and bring to a boil over moderately high heat. Separate the lamb meat from the bones. Add the lamb meat and roasted vegetables; simmer just until warmed through.
Garnish with the gremolata and serve.
Enjoy.
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