Stew Recipes

Irish Stew
Moroccan Lamb Stew
Braised Lamb Shank Navarin
Stew Italiano
Shanks Braised with Stout Beer and Root Vegetables
Lamb Stew

Irish Stew
Ontario Fresh Premium Lamb shanks and Ontario root vegetables braised with Guinness

Preparation time 30 minutes
Cooking time 3 hours
Serves 8

Ingredients:
8 lamb shanks
salt & pepper
½ cup (125 ml) all-purpose flour
2 tbsp (25 ml) olive oil
4 garlic cloves
1 tsp (5 ml) each dried rosemary & thyme (or 1 tbsp (15 ml) chopped fresh
2 bottles (341 ml each) Guinness or other stout-based beer
3 cups (750 ml) beef stock
¼ cup (50 ml) butter
3 tbsp (45 ml) packed brown sugar
3 onions, cut in wedges
3 carrots, cut in 1-inch pieces
3 parsnips, peeled and cut in 1-inch pieces
½ rutabaga, peeled and cut in 1-inch chunks
¼ cup (50 ml) chopped fresh parsley

Preparation:
Sprinkle shanks lightly with salt and pepper; coat all over with flour. In large ovenproof casserole or Dutch oven, heat half the oil over medium-high heat. In batches, brown shanks all over, adding more oil as needed and removing browned shanks to plate.

Stir in any remaining flour, the garlic, thyme and rosemary; cook over medium heat for 1 minute, stirring. Remove pan from heat and gradually stir in beer; return to heat and bring to boil, stirring and scraping up any brown bits from bottom of pan. Boil for 5 minutes, covered, or until syrupy, stirring often. Stir in 2 cups of the stock. Return shanks and any juices to pan. Bring to boil, cover tightly. Bake in 350°F oven for about 2-1/2 hours or until lamb in very tender, stirring occasionally.

Meanwhile, in deep skillet, melt butter and sugar over medium heat; stir in onions, carrots, parsnips and rutabaga until well coated. Sprinkle with salt and pepper. Add remaining stock and bring to boil. Bake, uncovered and stirring occasionally, in 350° F oven for about 1-1/4 hours or until vegetables are tender but not mushy. Stir in cooked shanks.

Stew can be cooled, covered and refrigerated for up to 2 days. Remove any fat from top, bring to room temperature for 30 minutes and reheat slowly on stovetop, stirring often; or place in 350°f oven, covered, for about 30 minutes or until bubbly. Sprinkle with parsley to serve.

Nutritional Information:
Serving: 1
Protein: 26 grams
Fat: 20 grams
Carbohydrates: 33 grams
Calories: 436

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Moroccan Lamb Stew

Serves 4

Ingredients:
3 ½ lbs lamb shoulder, cut into 1-inch pieces
¾ tsp salt
½ tsp pepper
½ tsp cinnamon
¼ tsp allspice
2 tbsp olive oil
2 cups onions, chopped
3 cloves garlic, chopped
1 ½ tbsp fresh ginger, minced
1 1/3 cups water
2 large blood oranges
¼ cup fresh parsley, chopped
1 tbsp honey

Preparation:
Mix salt, pepper, cinnamon, and allspice in a medium bowl. Add lamb and toss to coat. Heat oil in a large pot over medium heat. Add lamb to pot and sauté until brown on all sides. Add onion, garlic, and ginger to pot and sauté 5 minutes. Add water and bring to a boil. Reduce heat. Cover and simmer until lamb is tender. Add blood oranges and honey. Season with salt and pepper. Garnish with parsley.

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Braised Lamb Shank Navarin
Submitted by Chef Jeff Ward, Jump Café & Bar

Serves 4 

Ingredients:
4 lamb shanks (about 1 lb. each) -- when buying your lamb from a butcher, ask for the shank to be cut in half
2 field tomatoes
2 cloves garlic
2 tbsp. oil
1 tbsp. flour
salt
freshly ground pepper
3 cups stock (lamb or beef)
4 pearl onions
4 baby carrots
4 baby turnips
½ lbs. snow peas

Preparation:
1. Peel, seed and chop the tomatoes. Peel and crush the garlic cloves.
2. Heat the oil in a large saucepan, add the lamb and sauté over medium high heat until browned on all sides.
3. Add the garlic and let cook for a minute or two longer.
4. Pour off the fat that remains in the pan, sprinkle evenly with the flour and cook over high heat for a minute or two. Add the chopped tomatoes and season with salt and pepper.
5. Cover lamb with stock, bring to a simmer, then cover and let simmer one hour longer.
6. Peel the onions and carrots. Peel and quarter the turnips.
7. Add the onions, carrots and turnips to the lamb and let simmer 30 minutes longer.
8. Place snow peas in a saucepan of boiling salted water and let cook uncovered for 6 minutes.
9. Drain, rinse briefly under cold water and add to the lamb 3 minutes before being ready to serve.

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Stew Italiano

Ingredients:
2 lbs Ontario Fresh Premium Lamb, stew meat   
2 tbsp olive oil 
6 cloves garlic, peeled and sliced  
2 cups fennel, diced into bite-sized pieces
2 cups white onion, diced into bite-sized pieces 
6 cups chicken stock 
2 cups fresh green and yellow beans, snapped in half 
1 lemon, zested and juiced  
¼ cup green olive slices
¼ cup chopped fresh parsley 
salt and freshly ground pepper to taste

Season the lamb with salt and pepper. In Dutch oven, warm olive oil over high heat and brown lamb pieces well on all sides. Remove lamb from pan. Reduce heat to medium. Add garlic, fennel and onions. Cook, stirring occasionally, until softened, about 10 minutes.

Add the lamb back to the pan. Add the chicken stock and simmer, covered, for 30 minutes. Add the beans and lemon zest and juice to stew. Simmer, uncovered, for 15 minutes. Remove from heat, add olive slices and fresh copped parsley. Season to taste.

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Shanks Braised with Stout Beer and Root Vegetables

Ingredients:
8 Ontario Fresh Premium Lamb shanks
salt & pepper
½ cup all-purpose flour  
2 tbsp olive oil
4 garlic cloves    
1 tsp each dried rosemary & thyme (or 1 tbsp (15 ml) chopped fresh)
2 bottles (341 ml each) Guinness or other stout-based beer     
3 cups  beef stock
¼ cup butter   
3 tbsp packed brown sugar     
3 onions, cut in wedges     
3 carrots, cut in 1-inch pieces 
3 parsnips, peeled and cut in 1-inch pieces   
½ rutabaga, peeled and cut in 1-inch chunks     
¼ cup chopped fresh parsley   

 Sprinkle shanks lightly with salt and pepper; coat all over with flour. In large ovenproof casserole or Dutch oven, heat half the oil over medium-high heat. In batches, brown shanks all over, adding more oil as needed and removing browned shanks to plate.

Stir in any remaining flour, the garlic, thyme and rosemary; cook over medium heat for 1 minute, stirring. Remove pan from heat and gradually stir in beer; return to heat and bring to boil, stirring and scraping up any brown bits from bottom of pan. Boil for 5 minutes, covered, or until syrupy, stirring often. Stir in 2 cups of the stock. Return shanks and any juices to pan. Bring to boil, cover tightly. Bake in 350°F oven for about 2-1/2 hours or until lamb in very tender, stirring occasionally. 

Meanwhile, in deep skillet, melt butter and sugar over medium heat; stir in onions, carrots, parsnips and rutabaga until well coated. Sprinkle with salt and pepper. Add remaining stock and bring to boil. Bake, uncovered and stirring occasionally, in 350° F oven for about 1-1/4 hours or until vegetables are tender but not mushy. Stir in cooked shanks. 

Stew can be cooled, covered and refrigerated for up to 2 days. Remove any fat from top, bring to room temperature for 30 minutes and reheat slowly on stovetop, stirring often; or place in 350°f oven, covered, for about 30 minutes or until bubbly. Sprinkle with parsley to serve. 

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Lamb Stew

Submitted By Chef Gordon Mackie, Biff's

Serves 4 people.

Ingredients:
2-lbs. lean stewing lamb, cut into bite-sized pieces
2 cups of white onion, diced into bite-sized pieces
2 cups fennel, diced into bite-sized pieces
6 cloves of garlic, sliced
4½ quarts of chicken stock
8 unpitted green olives
2 cups of green and yellow beans cut in half crossways
Zest and juice of 2 lemons
2 tablespoons of butter
¼ cup of extra virgin olive oil
¼ cup chopped fresh parsley

Preparation:
1. Season the lamb with salt and fresh ground pepper and sear off in a heavy bottomed pan. Remove lamb from pan.
2. Turn down pan temperature and add garlic, fennel and onions. Sweat them through and add the lamb back to the pan. Add the chicken stock and simmer for 30 minutes covered.
3. Blanch the green and yellow beans together with the lemon zest and juice and add to the stew. Cook for 15 minutes.
4. Slice the olive from around the pits.
5. Add the olive pieces, butter, fresh chopped garlic and the rest of the olive oil to the stew to finish. Season to taste.
6. Dish into a bowl and serve with crusty baguette.

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