Lamb Stew

Originally inspired by a recipe of Jude Blureau’s this lamb stew is often a weekly staple in our households and in fact was a big part of our transition to Royal Breakfasts.  It is easy to prepare and have in the fridge for a quick reheat on the stove-top for breakfast.  Paired with some sauteed or steamed veggies & pastured butter, this nourishing meal rich with nutrient dense bone broth, marrow, and meat will keep you satiated well into the day.

Lamb Stew

2014-11-23 22:29:13

This Lamb Stew is great to have on hand. Made ahead of time it makes the perfect Royal Breakfast when paired with some steamed or sauteed greens. Simply reheat when ready and top with some pastured butter for a satiating meal to see you through the day.

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Ingredients

1. 4 tbs ghee
2. 2-3 large lamb shanks (hind part if possible as it contains more marrow)
3. 1 large brown onion diced or 2 leeks sliced
4. 2 sticks of celery sliced
5. 2 carrots sliced.
6. 2 sweet potatoes (preferably purple skinned) cubed.
7. 250g of green beans halved
8. 2 tbs Tamari
9. 2 tbs Mirin
10. 500-1L homemade beef or chicken stock
11. salt/pepper
12. 1 tbs thyme
13. 1 bay leaf

Instructions

1. Heat 2 tbs ghee in a heavy duty pot that can be transferred into the oven.
2. Brown shanks well, all over and remove from pot.
3. Heat more ghee over medium heat and fry the onion/leek, rosemary, thyme and cubed root vegetables, until onion is soft.
4. Add a splash of tamari and mirin and stir through.
5. Return shanks back to pot, season and add stock so that it is about half covered.
6. Cover and place in 165 degree oven for 2 hours.
7. Add greens towards the end of cooking.

By Pinkfarm

Pinkfarm http://www.pinkfarm.com.au/