Breaking news in Middle Earth: A dwarf is hungry

Thorin’s Hearty Lamb Shank Stew

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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
Oil

Preparation method
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.

Hearty hugs,

ARmyofChefs

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ARmyofChefs get to a hearty start

A wonderful way to start this cooking adventure is with a meal with Thorin Oakenshield.

Be bold and answer the door.

thorinenters

Beef and Guinness Stew
(meat + alcohol – what more could a dwarf want!?)

 

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2Tbl plain flour

800g beef blade or stewing steak cut into 3 cm pieces

olive oil

2 celery stalks chopped

1 onion chopped

2 carrots chopped

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200g swiss brown mushrooms chopped

2 Tbl tomato paste

1 ½ cups Guinness

2 cups beef stock

2 bay leaves

parsley to serve

*I also add a sm Tbl of Vegemite, but I know not everyone is a fan!

Place flour in a bowl and season. Add beef and toss to coat.

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Heat a good splash of oil in a saucepan and cook beef in batches until browned. Transfer to a plate.

Add vegetables (you may need a little more oil) and saute until tender (about 5 mins). Add tomato paste (and Vegemite if using) and stir in well.

Gradually stir in Guinness and stock. Add bay leaves, meat and juices from plate. Bring to the boil then cover and reduce to a slow simmer for 1 to 1 ½ hours. Remove lid and simmer for a further 30 mins.OLYMPUS DIGITAL CAMERA

Remove bay leaves and serve sprinkled with parsley. I serve with mashed potato or crusty bread.

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Note: Can be done in a casserole dish in oven for 1 ½ to 2 hours or can also be done in a slow cooker – brown meat then put all ingredients into cooker (reduce the Guinness to 1 cup and the stock to ¾ cup). Cook for 6-8 hours on low.

A perfect, hearty meal before an Unexpected Journey 🙂

Recipe and photographs submitted by the lovely @lady0akenshield, who opened the door to Thorin on Boxing Day and hasn’t stopped loving this journey.

Cheers & Guinness,
ARmyofChefs

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