As requested by Sheena and Kim here's the Lamb Stew recipe, Enjoy!
Hearty Lamb Shank Stew
6-7 lamb shanks (ask butcher to cut each shank in three pieces).
1 med. Onion chopped or sliced
¾ cup sweet red vermouth
¾ cup dry red wine
3 Tablespoons balsamic vinegar
2 Tablespoons light brown sugar
1 28 oz. Can tomatoe puree
1 teaspoon ground cumin
1 teaspoon ground cloves
2 bay leaves
2 cinnamon sticks
½ cup dried currants (I used golden raisins)
2 strips (3”x1” each) orange peel
kosher salt, freshly ground pepper
3 sweet onions for caramelizing
8 oz. Feta
¾ cup lightly toasted pine nuts
2 cups julienned carrots
2 cups black pitted olives
1. Heat olive oil in a large stew pot over a med-high heat. Salt and pepper the lamb shanks. Sear the lamb in batches until browned on all sides. Remove from the pot with a slotted spoon and set aside.
2. Add 1 med. Chopped onion to the pot and cook about 5 min. until softened. Add the wine, vermouth, vinegar, brown sugar and tomatoe puree. Stir together. Season with cumin, cloves, bay leaves and cinnamon sticks.
3. Return the meat along with the currants/raisins and orange peel to the pot. Add salt and pepper to taste. Bring stew to a simmer and cover over low heat for 2 hours.
4. Meanwhile, in another pan, saute 3 sliced sweet onions in butter, covered, over very low heat until carmelized.
5. After stew has cooked 2 hours add carmelized onions, carrots and olives and cook 1 ½ hours more: therefore the total cooking time should be about 3 ½ hours or until the meat just falls off the bone.
6. At this point the recipe does not ask you to remove the bones but I took the time to remove bone and excess cartilage from the stew.
7. Serve lamb shank stew with bowls of feta and pine nuts to be added by each individual
8. Some people like to add white beans (dried Northern Great beans) to stew. If you do, soak the beans over night, drain and cook in boiling water for 45 minutes. Add to stew during the last 1 ½ hours of cooking.
*Note: This is a great make ahead dish. I served it with couscous and grilled asparagus topped with slivered garlic sauteed in a little olive oil and shaved parmesan cheese. I’ve also heard it is good accompanied by mashed root veges. Potatoes, rutabagas and parsnips.
Serves approximately 6 people (I actually doubled the recipe and it made way too much for a party of 8). I have half left over for another big meal in the freezer.
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