Thorin’s Hearty Lamb Shank Stew
4 Lamb or Mutton Shanks
1 cup Red Wine
3 large Onions or 6 small ones
Salt and Pepper
1 Garlic clove
2 Tablespoons Flour
1 cup Beef Stock
Potatoes (as many as you like-approx 4-6)
2 or 3 Stalks of Celery
4 Carrots sliced
3 Bay Leaves
1 large tablespoon of Sage, Rosemary and Thyme
Prep: 30 minutes | Cook: 2 hours
1. Put the shanks into a large enough casserole dish, pour over wine, add onions, salt and crushed garlic. Cover and bake at 180º for one hour, turning shanks over once.
2. Remove shanks and set aside. Strain off fat and make plenty of brown gravy by bringing to boil the juices in the bottom of the pan, adding flour, and gradually stirring in beef stock and salt and pepper to taste.
3. Now add sufficient potatoes for the meal – cut into quarters if large and left whole if small, 2 or 3 stalks of celery cut into pieces, 4 sliced carrots, and a medium sized parsnip sliced 3 bay leaves.
4. Put the shanks back in mix everything up and cook for another hour or until the vegetables are tender. Keep lid on casserole while cooking, but after 30 minutes, give it all a good stir and mix it all up again and add fresh herbs.
Serve with large chunks of crusty bread, lashings of butter and copious amounts of Ale!!
This recipe was submitted by Meri @merilyn066 who’s favorite Richard Armitage character will always be Guy of Gisborne. In her words: How could I go past Sir Guy of Gisborne? I love all the angst, sexual tension, leather, and of course his hair! Only Richard could play Guy and I miss him everyday.