Lamb Shank Stew

Serves 4-6

Curry has a strong smell,  opening windows to circulate fresh air and remove odors is recommended. 

Suzanne

Ingredients

2 or more tablespoons oil

2-3 lbs lamb shank or 2 large lamb shank

2 large onion, chopped 

6 celery sticks and hearts,sliced in 1/2 inch pieces

One head garlic or 6 gloves garlic, minced

3 heaping tablespoons curry

Black pepper to taste

2-3 tsp dried thyme or 3 tablespoons fresh thyme

1-2 tsp rosemary or 2 tablespoons fresh rosemary

One bay leaf

1 cup white or red wine

1 litre vegetable or chicken broth, salt free

2-4 carrots, chopped in 1 inch pieces

2-4 medium potatoes, peeled and chopped in 1 1/2 inch pieces

Salt to taste

Arrowroot powder if needed

Instructions

Preheat large pot over medium heat until warm. Add enough olive oil to cover bottom of pot and warm oil. Add onions and celery. Saute onions and celery then add garlic for last 30 seconds. Remove vegetables and set aside.

Brown lamb shanks on all sides in large pot.

Add curry and continue cooking for 2 or 3 minutes.

Deglaze pot with wine.

Add pepper, thyme and rosemary.

Add sauted onions and celery. 

Add broth and cook at soft boil for 1 hour to 1.5 hours.

Add carrots, potatoes and salt - cook at hard boil for 30 to 45 minutes. Vegetables will be soft.

Check stew and if needed add arrowroot powder to thicken.

Serve hot.

Tips:

Soak chopped onions in water for an hour to remove the strong taste.

Best to to add salt with the potatoes and not before.

Onion, garlic, celery and carrots

The rest of the lamb shank stew ingredients.

Stew in pot.