Lamb Shanks Stew

Name: Lamb Shanks Stew
Total time: 5400 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 3/4 kg lamb shanks, around 8 pieces; 6 tablespoons vegetable oil; 1/2 cup flour; 3 tablespoons tomato paste; 5 cups onions, chopped; 4 cups beef stock; 2 Almaza Malt, 33 cl bottles; 4 carrots, peeled, cut into 1-inch pieces; 2 large potatoes, peeled, cut into 1-inch pieces; 2 turnips, peeled, cut into 1-inch pieces

chef Ihab @cook_5061763

Edmonton- AB، Canada

In this recipe, lamb shanks are cooked with vegetables in a broth & beer sauce. An extraordinary taste.

chef Ihab @cook_5061763

Edmonton- AB، Canada

In this recipe, lamb shanks are cooked with vegetables in a broth & beer sauce. An extraordinary taste.

Saved

Ingredients

90 mins

6 servings

2 3/4 kglamb shanks, around 8 pieces
6 tablespoonsvegetable oil
1/2 cupflour
3 tablespoonstomato paste
5 cupsonions, chopped
4 cupsbeef stock
2 Almaza Malt, 33 cl bottles
4 carrots, peeled, cut into 1-inch pieces
2 large potatoes, peeled, cut into 1-inch pieces
2 turnips, peeled, cut into 1-inch pieces

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Steps

90 mins

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.