Stews are so much easier when you use the oven to brown the protein! Whether it’s for a special occasion dinner or a routine weekly meal prep, this is a low-babysitting recipe that you can walk away from.
* 4lb bone-in lamb shanks * 2 heads of cauliflower * 2 large carrots * 1 onion * 500ml tomato purée * 1 tbsp Better Than Bouillon low sodium beef base * Mixed dried herbs, black pepper and salt to taste * 175ml red wine
**Instructions**
1. Place lamb shanks and onion wedges on a baking sheet lined with foil and parchment paper. Season with pepper, and brown them in the oven at 200C/400F. 2. When the shanks and onions are brown on one side (around 30 minutes), turn them and brown the other side for another 30 minutes or so. 3. Meanwhile, bring red wine, Better Than Bouillon, bay leaves and dried herbs to a boil in a pot. 4. Once shanks and onions are browned, add them to the vacuum pot. Add enough water to mostly cover the food. 5. Cover the pot and simmer for 2-3 hours, or until shanks are almost tender. 6. About 45 minutes before serving, wash and cut the cauliflower. Toss in the pan drippings and roast in the oven at 200C/400F for about 30 minutes. 7. Meanwhile, peel and cut the carrots into chunks and add to the simmering pot. 8. Once the shanks and carrots are tender, taste for seasoning and serve hot.
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Stews are so much easier when you use the oven to brown the protein! Whether it’s for a special occasion dinner or a routine weekly meal prep, this is a low-babysitting recipe that you can walk away from.
Full recipe: [https://servedwithrice.com/low-effort-lamb-shank-stew/](https://servedwithrice.com/low-effort-lamb-shank-stew/)
**Ingredients**
Served 7
* 4lb bone-in lamb shanks
* 2 heads of cauliflower
* 2 large carrots
* 1 onion
* 500ml tomato purée
* 1 tbsp Better Than Bouillon low sodium beef base
* Mixed dried herbs, black pepper and salt to taste
* 175ml red wine
**Instructions**
1. Place lamb shanks and onion wedges on a baking sheet lined with foil and parchment paper. Season with pepper, and brown them in the oven at 200C/400F.
2. When the shanks and onions are brown on one side (around 30 minutes), turn them and brown the other side for another 30 minutes or so.
3. Meanwhile, bring red wine, Better Than Bouillon, bay leaves and dried herbs to a boil in a pot.
4. Once shanks and onions are browned, add them to the vacuum pot. Add enough water to mostly cover the food.
5. Cover the pot and simmer for 2-3 hours, or until shanks are almost tender.
6. About 45 minutes before serving, wash and cut the cauliflower. Toss in the pan drippings and roast in the oven at 200C/400F for about 30 minutes.
7. Meanwhile, peel and cut the carrots into chunks and add to the simmering pot.
8. Once the shanks and carrots are tender, taste for seasoning and serve hot.
Cheers!