Unveiling the Secret to Perfect Lamb Stew
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- Опубліковано 9 лис 2023
- This video was created in partnership with the American Lamb Board.
This delicious lamb stew recipe is jam-packed with chunks of braised American lamb, potatoes, and carrots in a tasty broth for an unbelievably tasty meal.
Ingredients for this recipe:
• 4 1-pound American lamb shanks
• 3 tablespoons olive oil
• 1 peeled large diced yellow onion
• 1 large or 2 medium-sized leeks, quarter sliced and rinsed
• 1 cup dry red wine
• ¼ cup all-purpose flour
• 8 cups beef stock
• 6 garlic cloves
• 1 sprig of fresh rosemary
• 5 quartered Yukon potatoes
• 6 peeled extra-large cut carrots
• 1 large peeled extra-large diced celeriac root
• ¼ cup finely minced parsley
• Coarse salt and fresh cracked pepper to taste
Serves 8
Prep time: 20 minutes
Cook time: 4 hours
Procedures:
1. Season the lamb shanks on all sides with salt and pepper.
2. Add the oil to a large rondeau or Dutch oven pot and heat to high until it smokes lightly.
3. Place in the lamb shanks, turn the heat down to medium-high and sear on all sides until they are well browned, which takes about 3 to 4 minutes per side.
4. Remove the lamb shanks, add the onions and leeks to the pan, turn the heat to low-medium, and cook while stirring for 25 to 30 minutes or until well browned.
5. Deglaze with red wine and cook over high heat until it is mostly absorbed into the onions.
6. Turn the heat down to low medium and mix in the flour until combined to make a roux.
7. Pour in the beef stock along with the garlic cloves, rosemary sprig, salt, and pepper. Mix to combine.
8. Place back in the lamb shanks, cover the pot, and cook for 2 ½ to 3 hours over low heat or until they easily fall from the bone. USDA recommends lamb reach a minimum internal temperature of 145F with a 3-minute rest.
9. Remove the Lamb shanks and trim the meat away from the bones.
10. Roughly cut the lamb into 1” chunks. Set them aside.
11. Place the trimmed lamb bones back in the pot with the potatoes, carrots, and celeriac root and cook over medium heat until the vegetables are tender, which takes about 30 minutes.
12. Finish by stirring back in the cut-up lamb shank and parsley, and adjust the seasonings with salt and pepper.
13. Serve the lamb stew in a bowl with optional garnishes of chopped fresh parsley or rosemary. - Навчання та стиль
Just cooked this in my semi truck. I had to make some adjustments because of that. Best dish I’ve ever cooked in my truck. My mouth is still salivating from the joy this dish gifted my taste buds.
Thanks for giving it a shot!! Also appreciate you keeping our country going!
Now that's a coincidence! I found lamb stew meat at the local high end grocer, so how could I resist. I combined it with mixed mushrooms and put it atop a plate of linguine with a port reduction sauce. Our teeth were smiling with each bite. Now I can see I need to get some good shanks and make a stew. Now who can I find to come over and help eat it?
11/18/23 - I brought home a couple of good looking lamb shanks and went for it. Billy, the good Lord above must have given you the spiritual gift blending flavors and tastes. I got it to the point where the onions and leeks had been sauteed, the wine added and cooked down, floured it for a roux and poured in the beef stock. Pulled a few sage leaves and stalks of thyme from the garden and added the browned shanks. it'd just come up to a simmer. I used as spoon and grabbed a taste. THAT WAS INCREDIBLE. Maybe it was the leeks and lack of paprika, or ??? but it was so good I nearly dropped the spoon while I savored the taste. When it was finished it was troubling good - I'm supposed to watching calories, not having extra. Oh well, I can go back to the diet on Monday....
Thanks again for a wonderful flavor feast.
Just has to be fantastic! I've roasted legs of lamb a few times, including shoulder roasts. My family just does not prefer lamb, even though my roasts and stews have turned out great. More for me, I say! Great looking stew!
We just sent two lambs to the butcher, I know what I’m making next week, thank you!
Thanks for watching! hope you enjoy it
May I suggest, “Osso Buco” as well?
So I'm sitting here writing a shopping list for the Farmers market in the morning and I was thinking, it's been too long since I've had lamb, came to your channel and BOOM, the perfect looking recipe for me to try on Sunday, Thank you Chef! My hardest decision is which wine to use, I have all that you mentioned and more😁 I would appreciate opinions from anyone that has made this please!
This looks fantastic. I'd also suggest searching out Anthony Bourdain's recipe for Daube Provençale.
Orange zest and bouquet garni add the background.
Lamb does seem to be seriously underused in North America. Great to see it get a mention.
Awesome!!
I made some last week,soooo good! 😁
Thanks I’ll try this today
Looks amazing,good job. 🙂
Everybody Raved!
Take out the wine and this is a traditional Welsh dish called Y Cawl, people in Liverpool have their own version too, called Scouse, or Lobscouse.
Thank you for sharing that.
May I know the size of the rondeaux pan? ❤
He says it's 10 quarts which is 9.5 liters.
Very good menu...
Lamb is such a great meat to cook with, and slow cooking it in a stew is pretty much the ultimate version. I don't get why it is not very popular in the USA.
I'd use Guinness or a stout beer over red wine , but maybe add a squeeze of tomato paste in when you're deglazing the pan.
Best way to copy recipe for printing? I keep cutting off something in either mode - portrait or landscape.
Everyone of my recipes can be found at billyparisi.com
Thank you, sir.
Alternative to red wine?
Guinness for preference. If you need a no alcohol version, beef stock, vegetable stock, non alcoholic beer or red grape juice can be used. Or even water will work.
Onions, leeks, celery, carrots, and potatoes are perfect for a lamb stew. Only thing missing is some mushrooms!
In uk its pronounced as Stu not Stoo
I made this with lamb stock
Even more delicious!
What wine did you use?
I will give you a north African cooking secret. If lamb’s quality is really good it wouldn’t be advisable to cook it with vegetables especially not with zucchini carrot or potato, garlic, cumin .. why is that, because the lamb and the stew will absorb the vegetables taste and will loose it’s authentic delicious taste .. therefore, it is always wiser to avoid cooking good lamb quality meat in stews and instead beef would be the best choice .. lamb if it wasn’t grilled (which is the king of barbecues) makes a good soup in itself with maximum a bit of onion and some salt.. that soup could be used for rice or couscous.. 🇹🇳