THIS Lamb Stew is a Bowl of Heaven

This video was created in partnership with the American Lamb Board.Show more

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.