Cooked low and slow for seven hours, this tender lamb meat is served with a rich sauce from cooking with a crusty bread and some vegetables. A perfect meal for a cold day.
By Eva Lambooij
This is what I like to call the Seven Hour Lamb Stew. I hope that won’t scare you off. I mean, 7 hours of cooking can sound frightening! Let me reassure you, you won’t be working for 7 hours. You can more or less forget about the stew, and let the stove or oven do all the work for you!
This is classic French food and after I tasted it in a restaurant one evening, I knew I had to reproduce this at home. Like all stews, the meat becomes wonderfully tender and soft after a such a long time of slow cooking. And in this special case I love how the shanks look after 7 hours of stewing, and the way the meat just falls of the bone. I like to serve it with mashed potatoes or crusty bread, but it goes very well with rice as well.
- Lamb shanks, 1 kg (35 oz), at room temperature
- Salt & pepper
- Butter, ½ tbsp
- Shallot, 1, chopped
- Garlic, 1 clove, chopped
- Veal stock, 600 ml (2 + ½ cup)
- Bay leaves, 3
- Thyme, 3 sprigs
- Fresh peppercorns, 1 tsp
- White wine, splash
- Optional: cubed carrot and sliced champignons
- Take a big pan, suitable for stews (there will be a lot in the pan by the time you're done)
- Heat the butter and season the meat
- Brown the meat, on all sides
- Lower the heat, add the shallot and garlic, and bake for 1-2 minutes
- Add the veal stock, the herbs and pepper corns and let simmer (don't boil!) for 6-7 hours, until the meat falls of the bone
- If you wish to add some vegetables, you can add the carrots and champignons about 15 minutes before the meat is done
- Turn the heat up and let it reduce until you have a thick sauce (stay near the stove at this point, or you'll risk burning the stew)