Sam's Kitchen

Comfort food season is here! Time to give your casserole pots a good dusting and start working on getting that winter chub back on with deliciously hearty, good for body and soul real food.

The lamb shank stew is one of our winter and early spring staples. And since we live in a region that produces possibly the best lamb in the world, we are fortunate to get the freshest and most tender and tasty lamb for all one knows!

I got these divine, frenched grass fed lamb shanks from our little deli slash coffee shop-cafe, Blue Ginger. I could easily spend a good hour there looking at what they have got and always find something amazing and it’s not always edible ;). Last time I was there I ended up buying four purple Moroccan style serving glasses which I can’t wait to use in one of my upcoming foodie photoshoots.

Fresh herbs from my balcony mini herb garden

Ingredients

4 Lamb shanks frenched
4 tbsp plain flour
2 tsp ground coriander seeds ( freshly ground if available)
1 tbsp sweet Hungarian paprika or smoked paprika
1 tsp sea salt
1 tsp freshly ground black pepper

2 tbsp olive
1 large or 2 medium size red onions peeled, finely diced
2-4 garlic cloves, crushed
1-2 rashers smoked bacon, finely diced
2 medium size carrots peeled, finely diced
2 celery sticks, finely diced
1 – 450g can crushed tomatoes
1-450g can cherry tomatoes
1 cup dry white wine such as sauvignon blank
1/2 cup stock or water
1 tbsp balsamic vinegar
1/2 tsp chili flakes ( optional )
2 bay leaves, fresh or dry
3-4 springs fresh thyme
1 handful basil leaves
1 1/2 tsp sea salt or to taste
Black pepper to taste

Method

Preheat oven to 175C.
Prepare a large casserole pot.

In a large plastic bag mix plain flour, ground coriander seeds, paprika, salt and pepper.
Wash and pat dry the lamb shanks, then place one or two at a time into a plastic bag with flour mixture and toss well.
Heat oil in a casserole pot.
Over a high heat brown the lamb shanks on all sides, remove and set aside.
Reduce the heat to medium.
Place diced onions and garlic into the same casserole pot shanks were browned in and saute until fragrant, 2-3 minutes.
Add diced carrots, celery and bacon and cook stirring for 5 minutes.
Add canned crushed tomatoes, canned cherry tomatoes, chili flakes, stock, white wine and balsamic vinegar. Stir well and place the lamb shanks in.
Season with salt and ground black pepper, add bay leaves and herbs, stir to incorporate and place the lid on.
Bring to a simmer over a low heat, then move into preheated oven and cook for 1 to 1 hour 30 minutes turning the shanks over occasionally.
Sear the mushrooms over a high heat in a lightly oiled frying pan on both sides and add them to the stew. Return the pot to oven and cook for another hour or till meat on shanks is tender.