Amy Connolly's Lamb Shank Stew
This is really fantastic, and rather easy. Just make sure to get it in the oven 3 to 3 1/2 hours ahead of serving time, and remember it will take some time to brown the meat before it goes in the oven, so start chopping and browning about 4 hours before serving time. As my mother-in-law says, "shit a rein" which in yiddish means rather imprecise—you can put a little more, a little less, add something else. The wine and the lamb make the whole thing lip smacking.
You can increase the lamb shanks to about 6 here if they fit in your casserole/Dutch oven. Count on one shank per person (although there's bound to be someone who wants seconds and you'll definitely want leftovers). This also works with other cuts of lamb, and you can also vary the vegetables, like adding fresh green beans. Shit a rein!
Brown 4 (or up to 6) large lamb shanks over medium heat in ¼ cup olive oil & 4 cloves crushed garlic in a oven-proof casserole/Dutch Oven with a tight fitting lid. In order to brown, get your pot hot first, and don't over crowd the meat (if you need to, do the browning in batches). Use tongs to turn the meat to brown the other side. It should take about 15 minutes for each batch of browning.
While meat is browning, mix together the following in a bowl:
• 12 oz. tomato paste
• 2 cups broth (water is ok too)
• 1 cup vermouth or other wine (red is better than white)
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• ½ teaspoon thyme
• 1 teaspoon rosemary
• ½ teaspoon cinnamon
• 1 Tablespoon brown sugar (or substitute with honey)
Remove meat to another dish temporarily after browning.
In the same pot you browned the meat in, add about a tablespoon or two butter (depending on how much oil is left over from before, or add more oil in addition if necessary):
1 sliced large onion
2 cups sliced carrots
6 tiny potatoes (or cut potato pieces)
Stir constantly. Set aside when crisp-tender
Salt and pepper to taste
Add browned meat and tomato/broth mixture to these vegetables. Give it a stir to mix it up and coat everything.
Cook, covered in 300 degree oven for 3-3 ½ hours
Garnish with fresh minced parsley if you like
Serve with crusty bread to mop up juices, and couscous or kasha and a green vegetable!