Lamb Shank Stew
A hearty, rustic stew with tender lamb shanks, carrots, leeks, and potatoes simmered in a savory broth. Perfect for a comforting weeknight dinner.
- Total time
- 60 min
- Servings
- 4
- Calories
- 450
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Pat the 2 lamb shanks dry and season all over with 1 tsp salt and 0.5 tsp black pepper.
Step 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.
Step 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.
Step 4
Return the lamb shanks to the pot. Pour in 4 cups beef broth and bring to a boil.
Step 5
Reduce heat to low, cover, and simmer for 30 minutes, until the lamb is fork-tender.
Step 6
Add 3 diced potatoes and continue simmering uncovered for 15 minutes, until potatoes are tender and the broth has thickened slightly.
Step 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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