Lamb Shank Stew

Ingredients

• 2 whole lamb shanks
• 3 medium carrots
• 2 medium leeks
• 3 medium potatoes
• 4 cups beef broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. 1

   Pat the 2 lamb shanks dry and season all over with 1 tsp salt and 0.5 tsp black pepper.

2. 2

   Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the lamb shanks and brown on all sides until deeply golden, about 8 minutes total. Remove and set aside.

3. 3

   Reduce heat to medium. Add 3 sliced carrots and 2 sliced leeks to the pot. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes.

4. 4

   Return the lamb shanks to the pot. Pour in 4 cups beef broth and bring to a boil.

5. 5

   Reduce heat to low, cover, and simmer for 30 minutes, until the lamb is fork-tender.

6. 6

   Add 3 diced potatoes and continue simmering uncovered for 15 minutes, until potatoes are tender and the broth has thickened slightly.

7. 7

   Taste and adjust seasoning with more salt and pepper if needed. Serve hot, with the lamb shank meat falling off the bone.

Tools you’ll need

• large pot or Dutch oven
• cutting board
• chef's knife
• wooden spoon

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