I was shopping at Whole Foods one day and saw lamb shank in their meat counter. I’d just put a bunch of fennel in my basket, and when I saw the shank I thought how good a lamb and fennel stew would be. I’d never done stew without beef before, but the final result was amazing.
1 lamb shank
Kosher or sea salt and fresh ground black pepper
1 TBS fresh ground whole wheat flour
1 TBS extra virgin olive oil
1 small bunch of fennel
1 large onion
2 stalks celery – with tops if you have them
2 medium carrots
2 medium parsnips
3 medium potatoes
1 can (12-14 oz) diced tomatoes
2 teaspoon Kosher or sea salt
1 teaspoon freshly ground pepper
½ teaspoon thyme
1 TBS fresh parsley
1 bay leaf
No nutrition information available
Chop the onion.
Salt and pepper the lamb shank.
Rub flour all over it.
Heat olive oil in the bottom of your pot. Put the lamb shank into the pot and brown it on all sides – about 2-3 minutes per side.
Cover the lamb shank with water. Add 1 teaspoon salt and the onion.
Bring to a boil. Reduce to a simmer and cover the pot. Let simmer for at least 4 hours, or when the meat is falling off the bone.
Clean the fennel. Slice it.
Peel the potatoes and chop them. I like a rough chop with stew – big chunks of veggies.
Peel the carrots and chop them.
Remove the bones from the pot, break up the larger chunks of meat, and add the vegetables and spices.
Add enough water to cover the vegetables by about an inch. Bring to a boil, reduce heat and simmer about 30 minutes longer or until the vegetables are tender. Taste and add more salt if necessary.