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Lamb Shanks Stew
Lamb Shanks Stew

Before you jump to Lamb Shanks Stew recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

Many of us have been taught to think that comfort foods are not good and should be avoided. At times, if your comfort food is essentially candy or other junk foods, this can be true. Soemtimes, comfort foods can be very nourishing and good for us to consume. There are several foods that, when you eat them, can improve your mood. If you seem to be a little bit down and you’re needing an emotional pick me up, try a number of these.

Green tea is fantastic for moods. You just knew it had to be included in this article, right? Green tea has been found to be chock-full of an amino acid known as L-theanine. Research has proven that this amino acid stimulates the production of brain waves. This will improve your brain’s concentration while also relaxing the rest of your body. You already knew green tea could help you be better. And now you know it can help improve your mood also!

Now you can see that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Test out these tips instead!

We hope you got insight from reading it, now let’s go back to lamb shanks stew recipe. To make lamb shanks stew you only need 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Lamb Shanks Stew:
  1. Take 2 3/4 kg lamb shanks, around 8 pieces
  2. Get 6 tablespoons vegetable oil
  3. Provide 1/2 cup flour
  4. Prepare 3 tablespoons tomato paste
  5. Prepare 5 cups onions, chopped
  6. Take 4 cups beef stock
  7. Prepare 2 Almaza Malt, 33 cl bottles
  8. Take 4 carrots, peeled, cut into 1-inch pieces
  9. Prepare 2 large potatoes, peeled, cut into 1-inch pieces
  10. Take 2 turnips, peeled, cut into 1-inch pieces
Instructions to make Lamb Shanks Stew:
  1. Heat 6 tablespoons vegetable oil in heavy large pan over high heat.
  2. Season lamb shanks with salt and pepper. Coat lamb with flour; shake off excess. Reserve excess flour.
  3. Add lamb to the pan in batches and brown well. Using tongs, transfer lamb to bowl. Reduce heat to medium. Add 5 cups chopped onions to the pan and sauté until transluscent, scraping up any browned bits, about 5 minutes.
  4. Add tomato paste with reserved flour and stir 1 minute.
  5. Return lamb shanks and any accumulated juices to the pan . Add beef stock and Beer . Cover and bring to boil. Reduce heat and simmer until meat is almost tender, about 1 hour.
  6. Add carrots, potato and rutabagas to the pan and simmer covered until meat and vegetables are tender and stew thickens slightly, about 40 minutes. Spoon fat from surface of stew.

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