When the temperature dips, this lamb stew recipe is a slow simmering, warm-you-up meal that’s loaded with flavor. Full of lamb shanks, parsnips, carrots, rutabagas, and turnips.
Ingredients:
2 tablespoons extra virgin olive oil
3 pounds lamb shanks, each cut into a couple pieces by a butcher, if possible
Kosher salt and freshly ground black pepper
6 cloves garlic, unpeeled
2 celery ribs, coarsely chopped
4 carrots (2 coarsely chopped, 2 cut into 2-inch segments and quartered lengthwise)
1 large onion, coarsely chopped
1/2 cup tomato paste
1 cup dry red wine
3 cups chicken stock
2 (1 x 3-inch) strips orange zest
1 medium rutabaga, peeled and roughly chopped into 1 1/2-inch pieces
1 medium turnip, peeled and roughly sliced or chopped into 1-inch pieces
2 parsnips, peeled and chopped into 1 1/2-inch pieces
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