Lamb Shank Stew (Oven Braised in Dutch Oven) by @cookinwithmima

Name: Lamb Shank Stew (Oven Braised in Dutch Oven)
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Ingredients: 2.5 kg Lamb Shanks as many as will fit comfortably in your Dutch oven; 5 ml Onion Powder part of dry spice rub, to taste; 5 ml Garlic Powder part of dry spice rub, to taste; 5 ml Paprika part of dry spice rub, to taste; 2.5 ml Black Pepper part of dry spice rub, to taste; 7.5 ml Salt to taste, begin with approximately this amount as soy sauce adds saltiness; 45 ml Olive Oil; 200 g Onion large, chopped; 210 g Carrots cut into chunks; 120 g Celery Stalks chopped; 12 g Garlic Cloves minced; 400 g Tomatoes canned, crushed; 24 g All-purpose Flour for dredging lamb shanks; 710 ml Beef Broth 2-3 cups depending on size of pan; 45 ml Worcestershire Sauce; 30 ml Soy Sauce; 5 ml Rosemary dried, finely crushed

3h20

4 servings

🍖

2.5 kg

Lamb shanks

🧅

5 ml

Onion powder

🧄

5 ml

Garlic powder

🌶️

5 ml

Paprika

⚫

2.5 ml

Black pepper

🧂

7.5 ml

Salt

🫒

45 ml

Olive oil

🧅

200 g

Onion

🥕

210 g

Carrots

🥬

120 g

Celery stalks

🧄

12 g

Garlic cloves

🍅

400 g

Tomatoes

🌾

24 g

All-purpose flour

🍲

710 ml

Beef broth

🥫

45 ml

Worcestershire sauce

🥢

30 ml

Soy sauce

🌿

5 ml

Rosemary

Preheat
Preheat the oven to 325°F (165°C).
Chop
- onion
- carrots
- celery stalks
Chop the onion, carrots, and celery into chunky pieces.
Mince
- garlic cloves
Mince the 3–4 garlic cloves.
Season
- lamb shanks
- onion powder
Season the lamb shanks with onion powder, garlic powder, paprika, black pepper, and 1½ teaspoons salt.
Dust
- lamb shanks
- all-purpose flour
Dust the seasoned lamb shanks with 3 tablespoons all-purpose flour. Shake off the excess flour.
Heat
- olive oil
Heat 3 tablespoons olive oil in the Dutch oven over medium-high heat.
Sear
- lamb shanks
Sear the lamb shanks on all sides until deeply browned. Transfer them to a plate.
Reduce
- onion
- carrots
- celery stalks
Reduce the heat to medium and add the chopped onion, carrots, and celery to the Dutch oven.
Cook
- onion
- carrots
- celery stalks
Cook the vegetables for 5–7 minutes, stirring occasionally, until softened.
Add
- garlic cloves
- dried rosemary
- onion powder
Add the minced garlic, dried rosemary, and any remaining spice rub to the Dutch oven.
Sauté
- garlic cloves
- dried rosemary
Sauté the seasonings for about 30 seconds, until fragrant.
Return
- lamb shanks
Return the browned lamb shanks to the Dutch oven.
Pour
- Worcestershire sauce
- crushed tomatoes
Pour in 3 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, and the crushed tomatoes.
Add
- beef broth
- Lamb shanks
Add 2–3 cups beef broth until the liquid reaches halfway to two-thirds up the lamb shanks.
Transfer
Cover the Dutch oven and transfer it to the preheated oven.
Cook
- lamb shanks
Braise for 3 hours, turning the lamb shanks once halfway through cooking.
Serve
Rest the stew uncovered for 10 minutes before serving warm.

Lamb Shank Stew (Oven Braised in Dutch Oven) by @cookinwithmima

3h20

4 servings

🍖

2.5 kg

Lamb shanks

🧅

5 ml

Onion powder

🧄

5 ml

Garlic powder

🌶️

5 ml

Paprika

⚫

2.5 ml

Black pepper

🧂

7.5 ml

Salt

🫒

45 ml

Olive oil

🧅

200 g

Onion

🥕

210 g

Carrots

🥬

120 g

Celery stalks

🧄

12 g

Garlic cloves

🍅

400 g

Tomatoes

🌾

24 g

All-purpose flour

🍲

710 ml

Beef broth

🥫

45 ml

Worcestershire sauce

🥢

30 ml

Soy sauce

🌿

5 ml

Rosemary

Preparation Steps

Step 1/17
Preheat the oven to 325°F (165°C).
Step 2/17
Chop the onion, carrots, and celery into chunky pieces.
🧅onion
🥕carrots
🥬celery stalks
🔪chef's knife
🪵cutting board
Step 3/17
Mince the 3–4 garlic cloves.
🧄garlic cloves
🔪chef's knife
🪵cutting board
Step 4/17
Season the lamb shanks with onion powder, garlic powder, paprika, black pepper, and 1½ teaspoons salt.
🍖lamb shanks
🧅onion powder
🧄garlic powder
🌶️paprika
⚫black pepper
🧂salt
🥄measuring spoons
Step 5/17
Dust the seasoned lamb shanks with 3 tablespoons all-purpose flour. Shake off the excess flour.
🍖lamb shanks
🌾all-purpose flour
Step 6/17
Heat 3 tablespoons olive oil in the Dutch oven over medium-high heat.
🫒olive oil
🍲Dutch oven
🥄measuring spoons
Step 7/17
Sear the lamb shanks on all sides until deeply browned. Transfer them to a plate.
🍖lamb shanks
🍲Dutch oven
🥢tongs
🍽️plate
Step 8/17
Reduce the heat to medium and add the chopped onion, carrots, and celery to the Dutch oven.
🧅onion
🥕carrots
🥬celery stalks
🍲Dutch oven
🥄wooden spoon
Step 9/17
Cook the vegetables for 5–7 minutes, stirring occasionally, until softened.
🧅onion
🥕carrots
🥬celery stalks
🍲Dutch oven
🥄wooden spoon
Step 10/17
Add the minced garlic, dried rosemary, and any remaining spice rub to the Dutch oven.
🧄garlic cloves
🌿dried rosemary
🧅onion powder
🧄garlic powder
🌶️paprika
⚫black pepper
🧂salt
🍲Dutch oven
🥄wooden spoon
Step 11/17
Sauté the seasonings for about 30 seconds, until fragrant.
🧄garlic cloves
🌿dried rosemary
🍲Dutch oven
🥄wooden spoon
Step 12/17
Return the browned lamb shanks to the Dutch oven.
🍖lamb shanks
🍲Dutch oven
🥢tongs
Step 13/17
Pour in 3 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, and the crushed tomatoes.
🥫Worcestershire sauce
🥢soy sauce
🍅crushed tomatoes
🍲Dutch oven
🥄measuring spoons
Step 14/17
Add 2–3 cups beef broth until the liquid reaches halfway to two-thirds up the lamb shanks.
🍲beef broth
🍲Dutch oven
🥄measuring cups
Step 15/17
Cover the Dutch oven and transfer it to the preheated oven.
🍲Dutch oven
Step 16/17
Braise for 3 hours, turning the lamb shanks once halfway through cooking.
🍖lamb shanks
🍲Dutch oven
🥢tongs
Step 17/17
Rest the stew uncovered for 10 minutes before serving warm.
🍲Dutch oven

Composition

Ingredients

Types

Meat, Seasoning, Spices, Oil, Vegetables, Canned goods, Grains, Baking, Broth, Condiment

Ingredients

Lamb shanks, Onion powder, Garlic powder, Paprika, Black pepper, Salt, Olive oil, Onion, Carrots, Celery stalks, Garlic cloves, Tomatoes, All-purpose flour, Beef broth, Worcestershire sauce, Soy sauce, Rosemary

Notes

Lamb shanks (as many as will fit comfortably in your Dutch oven), Onion powder (part of dry spice rub, to taste), Garlic powder (part of dry spice rub, to taste), Paprika (part of dry spice rub, to taste), Black pepper (part of dry spice rub, to taste), Salt (to taste, begin with approximately this amount as soy sauce adds saltiness), Onion (large, chopped), Carrots (cut into chunks), Celery stalks (chopped), Garlic cloves (minced), Tomatoes (canned, crushed), All-purpose flour (for dredging lamb shanks), Beef broth (2-3 cups depending on size of pan), Rosemary (dried, finely crushed)

Allergens

Celery, Gluten, Wheat, Fish, Soy

Dietetics

Dietary regimen

Dairy-Free

Calories

670 kcal

Macro nutrients

Protein: 48g, Total fat: 40g, Saturated fat: 14g, Carbohydrates: 28g, Fiber: 5g, Sugars: 10g

Nutritional Information

Minerals

Sodium: 1540mg, Iron: 5.2mg, Potassium: 1040mg, Calcium: 100mg

Vitamins

Vitamin A: 920mcg RAE, Vitamin C: 14mg, Vitamin B12: 3.1mcg, Vitamin B6: 0.8mg

Preparation

Time Information

Preparation

20 minutes

Cooking

3 hours 0 minutes

Overall

3 hours 20 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

Dutch oven, chef's knife, cutting board, measuring spoons, measuring cups, tongs, wooden spoon, plate

Appliances

Oven, Stove

Type

Type Of Dish

Main Course

Occasions

Dinner, Cold weather, Family meal, Comfort food

Origin

Source

Platform

instagram

Original Creator

@cookinwithmima

Origin

Cuisine

American, European

Geographic

United States, North America

Various

Aspect

Texture

Fork-tender, Thick, Hearty, Velvety, Chunky

Flavors

Savory, Rich, Umami, Herbaceous, Tomato-forward, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool promptly,Store in an airtight container at or below 40°F (4°C),Reheat until steaming hot), freezer : 2 to 3 months (Cool completely before freezing,Store in freezer-safe airtight containers,Thaw overnight in the refrigerator)

2.5 kg

Lamb shanks

5 ml

Onion powder

5 ml

Garlic powder

5 ml

Paprika

2.5 ml

Black pepper

7.5 ml

Salt

45 ml

Olive oil

200 g

Onion

210 g

Carrots

120 g

Celery stalks

12 g

Garlic cloves

400 g

Tomatoes

24 g

All-purpose flour

710 ml

Beef broth

45 ml

Worcestershire sauce

30 ml

Soy sauce

5 ml

Rosemary

2.5 kg

Lamb shanks

5 ml

Onion powder

5 ml

Garlic powder

5 ml

Paprika

2.5 ml

Black pepper

7.5 ml

Salt

45 ml

Olive oil

200 g

Onion

210 g

Carrots

120 g

Celery stalks

12 g

Garlic cloves

400 g

Tomatoes

24 g

All-purpose flour

710 ml

Beef broth

45 ml

Worcestershire sauce

30 ml

Soy sauce

5 ml

Rosemary

Preparation Steps

Step 1/17

Step 2/17

Step 3/17

Step 4/17

Step 5/17

Step 6/17

Step 7/17

Step 8/17

Step 9/17

Step 10/17

Step 11/17