Lamb Stew with Sweet Potatoes and Bell Peppers
A deliciously satisfying lamb stew with exceptional flavor, a comforting dish to serve on chilly autumn and cold winter days.
6 lamb shanks
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 onion, peeled and chopped
8 cloves garlic, peeled
2 cups dry white wine
2 cups chicken stock
5 fresh thyme sprigs
3 bay leaves
1 tablespoon black peppercorns
2 fresh rosemary sprigs
2 sweet potatoes, peeled and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, diced
24 cloves garlic, peeled
1 yellow onion, peeled and cut into wedges
2 tablespoons olive oil
3 tablespoons butter
1/4 cup minced fresh parsley
- Preheat oven to 400°F (205°C).
- Season shanks with salt and pepper. Heat oil in a heavy-bottomed pan and brown shanks until meat caramelizes. Add onion and garlic and continue to brown. Transfer meat and onion to a large roasting pan.
- Deglaze pan with wine, scraping up brown bits from bottom of pan. Pour wine over shanks and onions and add enough stock to cover shanks. Add 3 of the sprigs of thyme, bay leaves and peppercorns. Bring to a boil on stove-top, cover, and put in oven for 1 1/2 to 2 hours. Remove shanks; strain broth and cool. Remove meat from bones after it has cooled.
- Skim off fat from broth. Add rosemary and remaining thyme sprigs; reduce broth by half. Combine sweet potatoes, peppers, garlic, onion and olive oil; oven-roast covered for 30 minutes.
- When ready to serve, melt butter and lightly brush browned lamb. Add vegetables and broth. Simmer until everything is heated thoroughly, about 10 min. Serve hot with parsley.
Makes 6 servings.