| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 560 | 13g | 4g | 43g |
| sugars | fibre | protein | salt |
| 9g | 7g | 24g | 1.5g |
Why I Love Irish Lamb Shank Stew
As a culinary enthusiast who thrives in the vibrant, ever-evolving food landscape of New York, finding inspiration in the robust diversity always fuels my creativity. Today, I want to share with you a dish that transcends boundaries – a classic Irish specialty, Lamb Shank Stew. In the city of five boroughs and culinary styles from around the globe, this traditional stew manages to stand out and find a place in the palate of a true food lover like myself.
The Love for Lamb Shank Stew
There’s a certain rustic charm of this hearty stew that always gets me. A symphony of textures and flavors confined in a single pot, Lamb Shank Stew is a celebration of homely comfort and a subtle remix of the quintessential Irish cuisine. The way the tender meat falls off the bone, mingling with the earthy tones of the vegetables and herbs, is enough to set your mouth watering. This isn’t just about flavors; I appreciate the dish for its inviting warmth and hearty satisfaction it provides on those colder days, a comforting hug in a bowl.
Inspiration and Evolution
The inspiration behind this recipe comes from my experience with diverse food cultures combined with the unvarnished, authentic style of home cooking. Patrick Ryan, an Irish celebrity chef and owner of the Firehouse Bakery, sublimely mixes traditional Irish cuisine with creative twists. A homage to his dynamism, this Irish Stew recipe lead me to play around with the flavors, stemming from the classics yet adjusting to the adventurous taste buds of New York. This isn’t just a recipe, it’s a culinary journey that connects Ireland to New York City.
A Toast to Taste
What makes this Lamb Shank Stew interesting is the inclusion of Guinness beer, a quintessential Irish ingredient. It lends a deep, robust flavor, complementing the rich meatiness of the lamb. The subtle bitterness of the beer adequately balances out the natural sweetness of the vegetables and the savory richness of the broth, making it an absolute delight for your palate.
In this evolving culinary landscape, I value a dish that provides a sense of comfort, nostalgia, and diversity. An invitation to experience a different culinary culture, and a tribute to home-style cooking, this Lamb Shank Stew does it all. From New York’s bustling streets to a cozy Irish kitchen, let’s embark on this gastronomic voyage together, one spoonful at a time.
What You’ll Need
- 6 lamb shanks, approximately 1 lb each
- 3 tablespoons vegetable oil
- 2 onions, finely chopped
- 4 carrots, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup Guinness beer
- 4 cups beef broth
- 2 cups water
- 3 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons chopped fresh parsley
- 1lb potatoes, peeled and diced
Method
Step One
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the lamb shanks to the pot and cook for about 15 minutes or until it’s browned on all sides. Remove lamb shanks from the pot and set them aside.
Step Two
In the same pot, add the chopped onions, diced carrots, and minced garlic. Cook for about 5-7 minutes or until the vegetables are soft. Add the tomato paste and stir until well combined.
Step Three
Pour the Guinness beer into the pot, making sure to scrape the bottom of the pot to loosen any browned bits. Simmer the mixture for a few minutes until reduced by half.
Step Four
Add the browned lamb shanks back into the pot. Then add the beef broth, water, salt, black pepper, dried thyme, and bay leaves. Bring the stew to a boil. Once boiling, reduce heat to low, cover the pot and let it simmer for about 2-2.5 hours or until the lamb is tender.
Step Five
Add the diced potatoes to the stew and continue to simmer for another 30 minutes or until the potatoes are tender. If the stew is too thick, add more water or broth as needed.
Step Six
Before serving, remove the bay leaves from the stew. Sprinkle the chopped fresh parsley over the stew and gently stir to combine. Serve the Lamb Shank Stew while it’s warm.
