Low and Slow: Lamb and Root Veg Winter Stew!

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Hardy Winter Lamb and Root Veg Stew!   *all organic if possible (serves 2 + veg leftovers) Time: 1/2 hr prep time (max) and 3 hours cooking time

-2 medium sized lamb shanks (or any stewing beef, even chicken thighs or breasts)

-2 cans organic crushed tomatoes

-2 tbsp of organic tomato paste

-1/2 bulb of garlic (peeled) (*about 6-8 cloves)

-2 brown or yellow onions

-1 medium sized leek

-1 large parsnip

-2 medium sized turnips

-3 medium sized carrots

-1 tsp of paprika

-1 tbsp of chilli flakes (optional, makes it mild spicy)

-3 tbsp of organic vegetable bouillon powder, or 3 bouillon cubes (can be beef or chicken)

-4 bay leaves

-2 tbsp of Worcester sauce (gluten-free if you have it)

-cold water to just cover the shanks

-1 tbsp of rice bran oil for browning meat

-deep pot, stock pot if possible, or large enough pot to fit meat and veg +plus liquid and able to cover with lid

-frying pan

Meat Preparation:

Start by heating the frying pan on med-high heat until hot enough to sear.  Add rice bran oil and the lamb shanks (or whatever meat you choose) in the frying pan, you should heat a sizzling sound. Brown each side for about 1-2mins.  When all sides are brown, add the shanks to the deep pot.

In deep pot with shanks:

Add the canned tomatoes, tomato paste, bouillon powder and water (just covering the shanks).  Pop on the lid and bring to a boil.  When boil is reached, turn down the heat to low and let simmer with lid on for 30 mins.

Veg Prep:

While the lamb shanks are simmering cut the veg.  Cut off the end bits (root end and stem) and discard.  Then cut each vegetable into 1 to 1.5 inch cubes.  Put the veg into a bowl all mixed together or a plate, which is to be added after the initial 30 mins of lamb cooking.

Lamb and veg together:

After the 30 mins of lambing cooking is done.  Add the veg and stir in so that all the meat and veg is covered with liquid.  If it is not covered then add more water until just covered.  Bring to a boil.  When boil is reached, lower temperature to low and simmer with lid on for 1 hour.  After 1 hour take lid off and simmer for another 1.5 hours.  The liquid will reduce slightly and the sauce will become thickened without the use of flour! Then eat!

This dish is a favourite of mine in winter because its hardy and warming.  It reminds me of winter in Canada and I love that I can share it with people here in Australia.  You can add whatever meat you prefer, as long as you cook this recipe low and slow, but a crock pot or slow cooker is not necessary.  Its super simple, and you can adjust the seasoning to taste.  Add spices like cumin and  dried coriander to give it a Moroccan flare (also add dried apricots within the last 30 mins of cooking, this adds a great sweetness if Moroccan spices are used).  I hope you enjoy this hardy winter warming dish.  Be aware and eat with care 🙂

1 thought on “Low and Slow: Lamb and Root Veg Winter Stew!”

  1. Yummy! Almost winter here and time for yummy stews!
    Hey just a thought – if you are making lots of these types of stews – when you prep the veg you can keep the ends and the peels etc in a freezer bag until you have enough and then use to make veggie stock 🙂 Money saver!

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