Lamb stew with lamb shanks marinated in thyme and rosemary, then braised and cooked with potatoes, tomatoes, carrots and courgettes.
What is it about September that we can’t wait to make a slow-cooked, braised stew once the sweltering heat is gone?
Maybe it was because these lamb shanks sat in our large freezer all summer and every time I opened it (usually to get the ice cream maker bowl out) they were there, just begging to be cooked. It has finally cooled down enough for us to enjoy a hearty stew.
The long cooking time is needed to break down the tough connective tissue in the muscles. At the end of cooking, the meat should just fall off the bone.
With fresh tomatoes and zucchini, this herb-marinated lamb stew is a great dish for late summer and early fall.
Braised lamb shanks marinated with herbs
ingredients
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2 teaspoons ground cumin
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2 teaspoons ground coriander
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1 tablespoon chopped fresh thyme
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1 tablespoon chopped fresh rosemary
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1 ½ teaspoons curry powder
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½ teaspoon salt
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1/4 cup plus 1 tablespoon extra virgin olive oil, divided
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2-4 lamb shanks (1 to 1¼ lb each)
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6 cups chicken broth or low-salt chicken broth
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4 garlic cloves, peeled, crushed
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2 carrots, peeled, sliced lengthways, then cut into 2-inch segments
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1 pound red-skinned new potatoes, quartered lengthways
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4 plum tomatoes, halved lengthways
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2 small zucchini, quartered lengthways
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1 tablespoon all-purpose flour
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1 tablespoon tomato paste
method
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Marinate lamb in herbs:
In a small bowl, stir together the ground cumin, coriander, thyme, rosemary, curry powder, and salt. Mix in 1/4 cup olive oil.
Place lamb shanks in a large freezer bag. Put the spice oil in the bag. Rub the thighs with spice oil. Squeeze the air out of the bag and seal the bag. Pour into a bowl to catch any spills.
Marinate 4 hours or overnight.
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Brown thighs on all sides:
Preheat oven to 350°F. Heat 1 tablespoon olive oil in a large, ovenproof saucepan over high heat. Remove the lamb shanks from the marinade bag and place in a heated skillet. Discard remaining marinade. Brown the lamb shanks on all sides, turning occasionally, about 10 minutes.
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Add broth, garlic, then simmer:
add broth and garlic; bring to a boil, cover and place in the oven. cook 1 hour; Remove from the oven and turn the lamb shanks. Cover and continue cooking until lamb is tender, about 45 minutes longer.
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Place lamb shanks on a plate:
Once the lamb shanks have cooked until they’re falling apart tenderly, place them on a plate and tent, lined with foil to keep warm. When cool, remove the meat from the bones and cut into chunks.
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Cooking vegetables in stew:
Bring the liquid in the saucepan to a simmer over medium-high heat. add carrots; Simmer for 10 minutes.
Add the potatoes to the liquid and simmer for another 5 minutes.
Add the tomatoes and zucchini to the liquid and simmer until the vegetables are just tender, about 5 minutes.
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Remove the vegetables from the pan, skim the fat from the braising liquid:
Using a slotted spoon, place the vegetables on a platter with the lamb. Skim the fat from the braising liquid, reserving 1 tablespoon.
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Make roux, thicken stew:
Heat reserved fat in a heavy large skillet over medium-high heat. (If no fat is available, heat 1 tablespoon olive oil instead.) Stir in flour; Stir for 2 minutes.
Stir in tomato paste and 1 cup braising liquid. Return to the pot with the remaining braising liquid. Cook for a few minutes until slightly thickened.
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Add back the vegetables and lamb shanks
Inspired by a recipe in Bon Appétit magazine.
