Name: Lamb Shank and Root Veg Stew (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: 6 Lamb Shanks; 2 Carrots-peeled and chopped; 2 Potatoes-peeled and cubed; 1 Onion-chopped; 2 Celery stalks-chopped; 6 cups Beef Broth; 1 can (14.5 oz) Diced Tomatoes-undrained; 2 tbsp Tomato Paste; 2 tsp Dried Thyme; 1 tsp Dried Rosemary; 1 tsp Salt; 1/2 tsp Black Pepper; 2 tbsp Olive Oil; 2 Garlic cloves-minced

Recipe tier

A hearty and comforting stew featuring tender lamb shanks braised with root vegetables in a rich tomato-based broth.

Total 3h

Serves 6

Steps 7

Ingredients 14

Soundtrack the cook

Slow simmer · 182 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 72m Cook 108m Plate 5m Reset 10m

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Lamb
6 6 Lamb Shanks
Vegetables
2 2 Carrots-peeled and chopped
2 2 Potatoes-peeled and cubed
1 1 Onion-chopped
2 2 Celery stalks-chopped
Broth
6 cups 1420 mL Beef Broth
1 can (14.5 oz) 411 g Diced Tomatoes-undrained
2 tbsp 30 mL Tomato Paste
Seasoning
2 tsp 10 mL Dried Thyme
1 tsp 5 mL Dried Rosemary
1 tsp 5 mL Salt
tsp 2.5 mL Black Pepper
2 tbsp 30 mL Olive Oil
2 2 Garlic cloves-minced

Equipment

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Instructions

🎙️ Cook with voice coach

Season Lamb with salt and pepper.
Heat Olive Oil in a large Dutch oven over medium-high heat. Sear Lamb on all sides until browned. Remove Lamb and set aside.
Add Onion and Celery to the Dutch oven and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Stir in Tomato Paste and cook for 1 minute.
Return Lamb to the Dutch oven. Add Beef Broth, Diced Tomatoes, Thyme, and Rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until Lamb is very tender.
Add Carrots and Potatoes to the stew during the last 45 minutes of cooking.
Taste and adjust seasoning as needed. Serve hot.