Irish Lamb Shank Stew Recipe

Main Course Recipes | 15th February 2019

Ingredients (Serves 4)

  • 4 Lamb Shanks
  • 2 Large Carrots
  • 1 Large Onion
  • 2 Branches of Celery
  • 2 Cloves of Garlic
  • 2 Sprigs of Fresh Thyme
  • 5g of Black Pepper Corn
  • 10g of Salt
  • 1 Bay Leaf

The Garnish

  • 300g of Baby Onions
  • 8 Medium Carrots
  • 2 Branches of Celery
  • 12 Baby Potatoes
  • 200g of Barley
  • 10g of Fresh Parsley

Creating the Dish

In a large pot, place the shanks, 2 large carrots, 1 branch of celery onion, garlic cloves, flat parsley stalks (keep the leaves for garnish), bay leaf, peppercorns, fresh thyme and salt.

Cover with water (or stock), bring to the boil and cook on a gentle simmer for 2 and half hours until the lamb is tender and almost coming off the bone.

Keep topping up with water to keep the shank covered at all times.

Leave to rest in the cooking liquid.

For the Garnish

Peel the medium carrots and cut in half lengthways.

Peel the celery and cut in medium sized chunks.

Turn the potatoes.

Place all the vegetables, baby onions and the barley in a medium pot. Top with the cooking juice of the lamb shanks and cook for about 20 minutes until tender.