Lamb Shank Stew Recipe
Ingredients
| 12 medium-sized tomatoes | ||
| Lamb shanks | 6 | |
| All-purpose flour | ||
| Salad oil | 1/4 Cup (16 tbs) | |
| Onions | 1 Cup (16 tbs), chopped | |
| Carrots | 2 Large, sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Dry vermouth | 1/4 Cup (16 tbs) | |
| 2 chicken-flavor bouillon cubes or envelopes | ||
| Sugar | 4 Teaspoon | |
| Salt | 2 Teaspoon | |
| Rosemary | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 3 medium-sized zucchini cut into 1 1/2-inch chunks | ||
| Water | 1/3 Cup (16 tbs) | |
| Lemon peel | 1 Tablespoon, grated | |
| 3 cups hot cooked barley or rice | ||
Directions
1. Peel 6 tomatoes; cut into quarters; set aside. Cut remaining tomatoes into wedges; cover and refrigerate. On waxed paper, coat lamb shanks with 2 tablespoons flour.
2. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook shanks, a few at a time, until well browned on all sides, removing shanks to plate as they brown.
3. To oil remaining in Dutch oven, add onions, carrots, and garlic; cook, stirring occasionally, until lightly browned, about 10 minutes. Return meat to Dutch oven; add quartered tomatoes, vermouth, bouillon, sugar, salt, rosemary, and pepper; heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, 1 hour and 15 minutes or until meat is almost tender.
4. Add zucchini; cover and simmer 15 minutes or until zucchini is tender. In cup, mix water and 3 tablespoons flour until smooth; gradually stir into hot liquid in Dutch oven and cook, stirring constantly, until mixture thickens slightly. Add tomato wedges; heat through. Sprinkle stew with lemon peel; serve with barley or rice.
2. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook shanks, a few at a time, until well browned on all sides, removing shanks to plate as they brown.
3. To oil remaining in Dutch oven, add onions, carrots, and garlic; cook, stirring occasionally, until lightly browned, about 10 minutes. Return meat to Dutch oven; add quartered tomatoes, vermouth, bouillon, sugar, salt, rosemary, and pepper; heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, 1 hour and 15 minutes or until meat is almost tender.
4. Add zucchini; cover and simmer 15 minutes or until zucchini is tender. In cup, mix water and 3 tablespoons flour until smooth; gradually stir into hot liquid in Dutch oven and cook, stirring constantly, until mixture thickens slightly. Add tomato wedges; heat through. Sprinkle stew with lemon peel; serve with barley or rice.
Chef
