Lamb Shank Stew represents the perfect marriage of tender, fall-off-the-bone meat with rich, deeply flavored vegetables in a savory broth that warms you from the inside out. This rustic dish transforms tough lamb shanks through slow, gentle cooking into succulent pieces of meat surrounded by perfectly cooked carrots, potatoes, and onions, all swimming in a thick, aromatic gravy. Serving 6-8 people generously, this stew is the ideal choice for cold evenings, family gatherings, or when you want to fill your home with the incredible aromas of herbs and slow-cooked meat.
Ingredients
For the Lamb:
- 4 lamb shanks (about 1 pound each)
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
For the Stew:
- 2 large onions, chopped
- 4 carrots, cut into 2-inch pieces
- 4 celery stalks, chopped
- 6 medium potatoes, quartered
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Preparing the Lamb Shanks
Start by patting the lamb shanks dry with paper towels and seasoning them generously with salt and pepper. Dust each shank lightly with flour, shaking off any excess. This flour coating will help create a beautiful brown crust and later thicken the stew naturally.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When the oil shimmers, carefully place the lamb shanks in the pot, making sure not to overcrowd them. Brown the shanks on all sides, turning them every 3-4 minutes until they develop a rich, golden-brown color. This process takes about 12-15 minutes total but creates the foundation of flavor for your entire stew.
Building the Flavor Base
Remove the browned lamb shanks from the pot and set them aside. In the same pot with the remaining oil and browned bits, add the chopped onions, carrots, and celery. Cook these vegetables for about 8 minutes, stirring occasionally, until they soften and the onions become translucent.
Add the minced garlic and tomato paste to the vegetables, stirring constantly for about 1 minute until fragrant. The tomato paste should darken slightly, which concentrates its flavor. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all those flavorful browned bits.
Slow Cooking to Perfection
Return the lamb shanks to the pot, nestling them among the vegetables. Add the beef broth, bay leaves, rosemary, and thyme. The liquid should nearly cover the shanks, so add more broth or water if needed. Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the pot and let the stew simmer slowly for 2 to 2.5 hours, turning the shanks once halfway through cooking. The meat is ready when it easily falls off the bone and can be shredded with a fork. During the last 30 minutes of cooking, add the quartered potatoes to the pot.
Final Touches
About 10 minutes before serving, remove the bay leaves and herb stems from the stew. The meat should be so tender that it breaks apart naturally. If you prefer smaller pieces, use two forks to gently shred the meat right in the pot.
Stir in the frozen peas during the last 5 minutes of cooking, allowing them to heat through while maintaining their bright green color. Taste the stew and adjust seasoning with salt and pepper as needed. The broth should be rich and slightly thickened from the flour and natural cooking process.
Serving Your Stew
Ladle the lamb shank stew into deep bowls, making sure each serving gets plenty of vegetables and meat along with the flavorful broth. Sprinkle fresh chopped parsley over each bowl for a pop of color and freshness. The stew pairs wonderfully with crusty bread, dinner rolls, or even over mashed potatoes for an extra hearty meal.
Storage and Reheating Tips
This stew actually improves in flavor after sitting overnight, making it perfect for meal preparation. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, do so slowly over low heat, adding a splash of broth if the stew has thickened too much.
The natural gelatin from the lamb bones will cause the cooled stew to become quite thick, but it will return to the proper consistency when gently reheated. This is completely normal and actually indicates a well-made, rich stew.
