Simple Way to Make Any-night-of-the-week Lamb Shanks Stew

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Set a large, heavy-based pot or Dutch. Place floured lamb shanks in oil and brown them on all sides. Remove the shanks from the pot and set aside.

Hello everybody, it's John, welcome to my recipe site. Today, we're going to prepare a distinctive dish, lamb shanks stew. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Lamb Shanks Stew is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They're nice and they look wonderful. Lamb Shanks Stew is something which I have loved my entire life.

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

The ingredients needed to make Lamb Shanks Stew:

1. {Prepare 2 3/4 kg of lamb shanks, around 8 pieces.
2. {Prepare 6 tablespoons of vegetable oil.
3. {Get 1/2 cup of flour.
4. {Take 3 tablespoons of tomato paste.
5. {Get 5 cups of onions, chopped.
6. {Take 4 cups of beef stock.
7. {Prepare 2 of Almaza Malt, 33 cl bottles.
8. {Prepare 4 of carrots, peeled, cut into 1-inch pieces.
9. {Get 2 of large potatoes, peeled, cut into 1-inch pieces.
10. {Take 2 of turnips, peeled, cut into 1-inch pieces.

Pour in wine, beef broth and barley and bring to a simmer. Lamb stew is homey and comforting, especially when it's made with an all-star recipe. Try out one of these popular lamb stew recipes to round out your repertoire. Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine.

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..

Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait. Brown the lamb shanks and saute onions with spices. Transfer lamb shanks and onion-spice mixture to the pot. Add herbs, lemon zest, saffron, lemon juice and water.

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