Nourishing Lamb Shank Stew

by SuperFeast Team April 09, 2018 0 Comments 1 min read

Nourishing Lamb Shank Stew

This is a firm favourite that incorporates the best of the Byron Shire’s farmers market organic and local produce and our beautiful tonic herbs into a family-friendly dish.

INGREDIENTS

  • 2 lamb shanks
  • Large glug of olive oil
  • 2 red onions, diced
  • 3-6 cloves garlic (depends on how much you like garlic!), peeled and crushed
  • 1 bunch coriander, leaves and stalks separated, stalks finely chopped and leaves plucked from stalks
  • Approx 2 litres broth or spring water (we used homemade broth)
  • 8 very ripe tomatoes, diced (can use 1 x 400g tin organic tomatoes instead)
  • 3 small or 1 large capsicum, diced
  • 2-3 large potatoes, scrubbed and diced
  • 1 cup frozen organic peas
  • 1-2 Tbs Mason’s Mushrooms (link to product)
  • 5 bay leaves 
  • 1-2 tsp salt (or to taste)
  • Pepper to taste

 

METHOD

  1. In a large cast iron pot or heavy bottomed saucepan, warm olive oil over medium heat. When hot, add lamb shanks and cook until browned, a few minutes on each side.
  2. Remove shanks and set aside. 
  3. Add onions, garlic and coriander stalks to the pot and cook until onion is translucent and sweet.
  4. Stir in remaining vegetables and cook until colour brightens. Return lamb shanks to pot, then add stock or water to cover and Mason’s Mushrooms.
  5. Cook over very low heat (or transfer to a slow cooker) until meat is very tender, about 4 hours.
  6. Check for seasoning, adding more salt or mushrooms especially to taste.
  7. Serve with fresh coriander leaves.
SuperFeast Team
SuperFeast Team



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