Ingredients
1.5 kg (3.5-4lbs) of lamb shank/lamb meat for stewing 1 1/2 cup all purpose flour salt and pepper 1/2 cup olive oil 1 onions, chopped 1 carrots, peeled and chopped 2 storks or celery, chopped 5 cloves of garlic, diced. 1/4 cup cubed fresh ginger 1/4 cup tomato paste 1 cups red wine or 1/2 cup Brandy 4 cups beef stock (low sodium) 2 tbs dark 70% chocolate 3-4 bay leaves 1 tsp dried rosemary or 2 tsp fresh rosemary 1 tsp dried thyme or 2 tsp fresh thyme salt and pepper to taste Optional ingredients to make a Moroccan style stew. minus the chocolate 1 orange, sliced and grilled, add after simmering for 1 hour) 1 1/2 cup of dried figs. 1/2 tsp all spice 1/2 tsp nutmeg 1/2 tsp cinnamon 1/2 tsp Cumin 1/2 tsp grounded coriander seeds Equipment 1 large pot 1 large zip-lock bag (optional) Knife/cutting board measuring cups/spoons |
Direction
cube the lamb meat into 2" chunks. Mix flour with salt and pepper in a zip lock bag. Place meat inside the bag in batches. Coat the lamb meat with flour well. Add 1/2 of the oil in a large heavy pot or cast iron pot. On medium heat, add the floured lamb in batches, cook until brown on all sides and remove from heat and set aside. Do the same until all meat are cooked. Add more oil if the pan is getting dry. Add the rest of the oil, add onion, keep stirring until starting to become see through. Add the carrots and celery. Cook for further 3 minutes and add the garlic and ginger. Cook for further 3 minutes. Stirring and scrapping the brown bits from the bottom of the pan. Add the tomato paste, red wine and 3 cups of stock, mix well on medium high heat. Add the lamb meat back into the pot, with all the juices. Add rosemary, chocolate, bay leaves, thyme and salt and pepper. Turn the heat to high and let the stew boil for about 5 minutes, reduce the heat to low and keep it on slow simmer with the lid on for about 2.5 -3 hours. Check in every 30 minutes to scrape the bottom of the pot to prevent it sticking. Alternatively, if you are using oven proof pot, you can set an oven to about 250 C and let it cook with the lid on in the oven for the same amount of time. If you find that the liquid is too thick, add more beef stock, if it is too thin, remove the lid and cook on the stove on medium until it thickens up. Don't over salt the dish from the beginning, it's best to add the finishing salt at the end. Serve with mashed potatoes, good bread, or pasta. Serve 6-8 |