Lamb Shank Stew

Lamb Shank Stew

This is our standard Ragú recipe but with a different serving suggestion. This recipe is great if you have a dry mouth or throat. If you have metallic taste, you may consider substituting the meat for a vegetable such as mushrooms or pork shoulder. You could also use lentils.

Alyx

Suitable to eat when you have
these side-effects:

Suitable to eat when you have these side-effects:

Serves: 4

Prep & cook time: 2 hours & 45 minutes

Olive oil
2 lamb shanks, fat removed
1 celery stalk, chopped
1 large carrot, diced
1 medium onion, chopped
1 clove of garlic, crushed
Salt & pepper to taste
2–3 tablespoons tomato paste
½ cup red wine or stout
1½ cups stock
1 tablespoon balsamic vinegar
1 sprig thyme
1 large parsnip, chopped
Handful of baby spinach
Handful of fresh parsley, chopped
Zest of half a lemon

In a heavy based casserole pot, add the olive oil and brown the lamb on both sides. Place the browned lamb onto a plate.
To the same pot, add the onion, carrot, celery and garlic. Cook until soft and just turning golden in colour - a few minutes should do it. Season with salt and pepper. Add the tomato paste and cook until glossy and sticky. Pour the red wine into the pot and scrape all the sticky bits from the bottom of the dish. Add the stock, vinegar and thyme. Stir well.
Return the lamb shanks to the pot and put the lid on. Bring everything up to a simmer. Leave to simmer away for about 2 hours. Give this a gentle stir every so often.
In the meantime, put a knob of butter in a small pan and add the parsnip. Cook stirring until the parsnip is a lovely golden colour and just caramelising.
To check if the lamb is done, the meat should pull apart easily with a fork and come away from the bone without effort. Remove the thyme and shred the lamb in the pot. Discard the bones. Add the spinach and parsnip and stir through - the spinach will wilt quite quickly. Add the chopped parsley and lemon zest just prior to serving.
Serve on rice, cons cons, mashed potato or pasta.

For difficulty swallowing: Ensure all ingredients are finely diced.
For metallic taste: Substitute mushrooms for the lamb and cook on the stove top. You could also use pork shoulder.

Download the recipe here.

Breakfasts

Vege & Vegan

Mains

Drinks & Smoothies

Soups

High Protein

Snacks & Treats

Desserts

Serves: 4-5

Prep & cook time: 2 hours & 45 minutes

Ingredients:

Olive oil
2 lamb shanks, fat removed
1 carrot, diced
1 celery stalk, chopped
1 medium onion, chopped
1 clove of garlic, crushed
Salt & pepper to taste
2-3 tablespoons tomato paste
½ cup red wine or stout
1½ cups stock
1 tablespoon balsamic vinegar
1 sprig thyme
1 large parsnip, chopped
Handful of baby spinach
Handful of fresh parsley, chopped
Zest of half a lemon

For difficulty swallowing: Ensure all ingredients are finely diced.
For metallic taste: Substitute mushrooms for the lamb and cook on the stove top. You could also use pork shoulder.

In a heavy based casserole pot, add the olive oil and brown the lamb on both sides. Place the browned lamb onto a plate.
To the same pot, add the onion, carrot, celery and garlic. Cook until soft and just turning golden in colour - a few minutes should do it. Season with salt and pepper. Add the tomato paste and cook until glossy and sticky. Pour the red wine into the pot and scrape all the sticky bits from the bottom of the dish. Add the stock, vinegar and thyme. Stir well.
Return the lamb shanks to the pot and put the lid on. Bring everything up to a simmer. Leave to simmer away for about 2 hours. Give this a gentle stir every so often.
In the meantime, put a knob of butter in a small pan and add the parsnip. Cook stirring until the parsnip is a lovely golden colour and just caramelising.
To check if the lamb is done, the meat should pull apart easily with a fork and come away from the bone without effort. Remove the thyme and shred the lamb in the pot. Discard the bones. Add the spinach and parsnip and stir through - the spinach will wilt quite quickly. Add the chopped parsley and lemon zest just prior to serving.
Serve on rice, cons cons, mashed potato or pasta.

Download the recipe here.

Breakfasts

Vege & Vegan

Mains

Soups

Desserts

High
Protein

Snacks & Treats

Drinks & Smoothies

Serves: 4
Prep & cook time: 2 hours & 45 minutes

Olive oil
2 lamb shanks, fat removed
1 celery stalk, chopped
1 large carrot, diced
1 medium onion, diced
1 clove of garlic, crushed
2-3 tablespoons tomato paste
½ cup red wine or stout
1½ cups stock
1 tablespoon balsamic vinegar
1 sprig thyme
1 large parsnip, chopped
Handful of baby spinach
Handful of fresh parsley, chopped
Zest of half a lemon

In a heavy based casserole pot, add the olive oil and brown the lamb on both sides. Place the browned lamb onto a plate.
To the same pot, add the onion, carrot, celery and garlic. Cook until soft and just turning golden in colour - a few minutes should do it. Season with salt and pepper. Add the tomato paste and cook until glossy and sticky. Pour the red wine into the pot and scrape all the sticky bits from the bottom of the dish. Add the stock, vinegar and thyme. Stir well.
Return the lamb shanks to the pot and put the lid on. Bring everything up to a simmer. Leave to simmer away for about 2 hours. Give this a gentle stir every so often.
In the meantime, put a knob of butter in a small pan and add the parsnip. Cook stirring until the parsnip is a lovely golden colour and just caramelising.
To check if the lamb is done, the meat should pull apart easily with a fork and come away from the bone without effort. Remove the thyme and shred the lamb in the pot. Discard the bones. Add the spinach and parsnip and stir through - the spinach will wilt quite quickly. Add the chopped parsley and lemon zest just prior to serving.
Serve on rice, cons cons, mashed potato or pasta.

For difficulty swallowing: Ensure all ingredients are finely diced.
For metallic taste: Substitute mushrooms for the lamb and cook on the stove top. You could also use pork shoulder.