Lamb Shanks Stew
Lamb Shanks Stew

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, lamb shanks stew. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Lamb Shanks Stew is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Lamb Shanks Stew is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have lamb shanks stew using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Lamb Shanks Stew:
  1. Take 2 3/4 kg lamb shanks, around 8 pieces
  2. Get 6 tablespoons vegetable oil
  3. Get 1/2 cup flour
  4. Get 3 tablespoons tomato paste
  5. Make ready 5 cups onions, chopped
  6. Take 4 cups beef stock
  7. Take 2 Almaza Malt, 33 cl bottles
  8. Take 4 carrots, peeled, cut into 1-inch pieces
  9. Prepare 2 large potatoes, peeled, cut into 1-inch pieces
  10. Prepare 2 turnips, peeled, cut into 1-inch pieces
Instructions to make Lamb Shanks Stew:
  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.

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