Welcome to my Kitchen!
- Approx. 1 – 1.5kg lamb shanks or lamb shoulder
- 2 tbsp cooking oil
- 3 med. onions thinly sliced
- 1 chopped celery into thin pieces
- 1 large sweet potato peeled and cut into 3 or 4 chunks
- 5 large carrots peeled and chopped
- 5 medium potatoes peeled and cut into 3/4 inch cubes
- 4 – 5 cups chopped green or red cabbage
- 1 cup chopped kale or substitute if not available
- 1 900 kg. box beef broth
- 1/2 cup red wine or Guinness (opt.)
- 2 tsp. salt
- 2 tsp. black pepper
- 4 tsp. minced garlic
- A few shakes of HP Sauce
- 2 tbsp fresh chopped mint or about 1 tsp. dried
- 1 tbsp fresh thyme or about 1 tsp. dried
- A few drops of hot sauce to suit (opt.)
Wipe the inside of a 6.5L cast iron casserole or Dutch oven with a few drops of cooking oil and warm on the stove top on a low light, When the casserole has heated up somewhat add the rest of the oil.
Braise the lamb shanks for about 10 minutes, turning every couple of minutes until browned. Remove from the casserole and set aside.
Saute the onions and celery in the casserole for about 5 – 8 minutes until softened. Sir in the minced garlic for a minute or two.
Gradually add the cabbage adding a couple of cups of broth as necessary, until all the cabbage has been added. Stir while heating the mixture for 5 – 10 minutes. Add the kale.
Add back in the lamb shanks and season generously with the salt and pepper per your taste.
Add the rest of the vegetables making sure they fit nicely around the lamb bones.
If you still have any space left in the casserole (sometimes it’s a challenge) add the wine or beer. Add a few shakes of HP Sauce and a hot sauce if you like.
Sprinkle the herbs of your choice now but should include mint.
Cover with the lid and bring to a boil for a few minutes, then simmer on low heat for 6 or 7 hours, checking every 2 or 3 hours. (If desired, the stew could also be cooked in the oven at 300 deg F for at least 4 or 5 hours.)
The meat will basically fall off the bone when ready. Take meat out of pan and discard the bones. Thicken the stew if needed. Chop and turn meat back into pan and heat for about 10 minutes.
Serve with warm crispy buns and a side dish of sliced beets in vinegar.
Serves 6 to 8 and will keep up to 5 days in your fridge.
I look forward to your comments, suggestions and your favourite recipes.