Root vegetables rule the season, sweet carrots and parsnips, turnips, and the happily named rutabaga. (Rutabaga. Rutabaga. Sounds like it could be the name of a Latin dance, doesn’t it?) This stew is loaded with flavor. Don’t forget the gremolata (parsley, lemon zest, garlic garnish which I forgot to photograph in the stew); it gives the stew a great zip. For those of you lamb-non-eaters, if you try it with beef (use chuck), let us know how it goes. I imagine it will be just as good.
A Reader’s Variation on This Lamb Stew
Commenter James shared that he follows the recipe to the letter, with one minor exception. At the end of braising the shanks, rather than simply pressing and discarding the vegetable pulp, he adds the pulp back into the sauce. Then he purees it with an immersion blender until it’s smooth. This naturally thickens the sauce and intensifies the flavor.
More Lamb Stew Recipes You’ll Love
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2 tablespoons extra virgin olive oil 3 pounds lamb shanks, each cut into a couple pieces by a butcher, if possible Kosher salt and freshly ground black pepper 6 cloves garlic, unpeeled 2 celery ribs, coarsely chopped 4 carrots (2 coarsely chopped, 2 cut into 2-inch segments and quartered lengthwise) 1 large onion, coarsely chopped 1/2 cup tomato paste 1 cup dry red wine 3 cups chicken stock 2 (1 x 3-inch) strips orange zest 1 medium rutabaga, peeled and roughly chopped into 1 1/2-inch pieces 1 medium turnip, peeled and roughly sliced or chopped into 1-inch pieces 2 parsnips, peeled and chopped into 1 1/2-inch pieces
For the gremolata
2 tablespoons chopped parsley 2 cloves garlic, peeled and minced 2 teaspoons finely grated lemon zest
Season the lamb shanks with salt and pepper, add them to the casserole and brown well on all sides, working in batches if necessary. Transfer the shanks to a plate. Put the turnips rutabagas, parsnips, and lengthwise-cut carrots in a large baking pan and toss with enough olive oil to coat. Season with salt and pepper and roast in the oven, stirring occasionally, for about an hour, or until tender. Garnish with the gremolata and serve. Did you love the recipe? Leave us stars below!
