It’s officially autumn the rain has arrived in Oregon, and now it’s time for those ever pleasantly good stew and soups. First up this year is a lamb stew which is made with lamb shanks and lots of veggies and you can’t go without red wine, so let’s get started.
So here’s what you need:
-4 lamb shanks
-8 ounces diced red onion
-6 cloves garlic minced or crushed. This is super convenient, each square is 1 clove
-16 ounces whole fresh crimini mushrooms
-5 medium size sweet potatoes diced will make approximately 10 cups
-16 ounce frozen yellow sweet corn and 16 ounces frozen cut carrots
2- 10 ounce can diced tomato on is fire roasted and the other has green chilies which will privide heat. Use what you like
-1 bottle of Sweet Red by Barefoot
-15 cups n of hot water
-1 large pan
Kosher salt, seasoning salt, black pepper, garlic and onion powder
3 tablespoons of olive oil
Now on to the how to:
First thing first, season the 4 lamb shanks with seasoning salt, pepper, garlic and onion powder on both sides
In a large deep pot, add the olive oil and heat. Once heated added the lamb. The goal is to brown both sides to seal in the seasoning and flavor.
Now add in the onion
Then the water
The add in the entire bottle of wine
Add 2 teaspoon of kosker salt and Let cook for about 2 hours on medium high heat with the lid on.
When the lamb is done, remove and set aside for a moment.
To the simmering broth added all the veggies starting with the sweet potatoes
Pull the meat ofd the bone and chop up lamb then add it back to the pot.
Let this stew cook on medium heat for about an hour to hour and a half. Make sure to mix from the bottom so nothing gets stuck.
Once the stew is done it should look like this
Now one could eat this stew as is with bread. I however love noodles, so I served mine on top of bow tie pasta, but rice and quinoa work well to.
This has an awesome flavor because of the wine. This dish is great anytime, but special on a cool autumn day. Untik next time, Cook, Eat and Enjoy!