Lamb Shank Stew Recipe

Name: Lamb Shank Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 None lamb shanks (about 3 1/2 lbs), french trimmed; 8 cloves garlic, halved; 2 None lemons, peel grated and lemons halved; 2 tbsp olive oil; 3 large onions, coarsely chopped; 2 cups dry red wine; 3 medium carrots, quartered lengthwise; 3 sticks celery, coarsely chopped; 4 None bay leaves; 8 sprigs fresh thyme; 7 cups chicken stock; 1/2 cup finely chopped fresh flat-leaf parsley; 2 tbsp finely chopped fresh mint; 4 lbs potatoes, peeled and chopped; 1 cup light cream, warmed; 7 tbsp butter; None None Green beans, to serve (optional)

Servings: persons

8 None lamb shanks (about 3 1/2 lbs), french trimmed
8 cloves garlic, halved
2 None lemons, peel grated and lemons halved
2 tbsp olive oil
3 large onions, coarsely chopped
2 cups dry red wine
3 medium carrots, quartered lengthwise
3 sticks celery, coarsely chopped
4 None bay leaves
8 sprigs fresh thyme
7 cups chicken stock
1/2 cup finely chopped fresh flat-leaf parsley
2 tbsp finely chopped fresh mint
4 lbs potatoes, peeled and chopped
1 cup light cream, warmed
7 tbsp butter
None None Green beans, to serve (optional)

1
Preheat the oven to 350u00b0F. Pierce meatiest part of each shank in 2 places with sharp knife; press garlic into cuts. Rub cut sides of lemons all over shanks.
2
Heat oil in Dutch oven on high heat. Cook shanks, in batches, until browned. Remove from pan. Cook onions, stirring, until softened. Add wine; bring to a boil. Remove pan from heat.
3
Place carrots, celery and lamb, in alternate layers, on onion mixture in dish. Top with bay leaves and thyme; carefully pour stock over the top. Cover. Bake for 3 hours, or until meat is tender.
4
Combine herbs and lemon peel in bowl.
5
Boil, steam or microwave potatoes until tender; drain. Mash with cream and butter in large bowl until smooth. Season to taste. Cover to keep warm.
6
Transfer lamb to platter; cover to keep warm. Strain pan juices into medium saucepan; discard solids. Boil pan juices, uncovered, stirring occasionally, until reduced by half.
7
Divide mashed potato among plates; top with shanks. Sprinkle with herb mixture; drizzle with pan juices. Serve with green beans, if desired.

2190

kcal

Calories

108

Fat

106

Carbs

195

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 None lamb shanks (about 3 1/2 lbs), french trimmed, 8 cloves garlic, halved, 2 None lemons, peel grated and lemons halved, 2 tbsp olive oil, and more.

Yes, Lamb Shank Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Shank Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions