Unveiling the Secret to Perfect Lamb Stew

By Chef Billy Parisi · 180 min

Ingredients

Instructions

1. Season the lamb shanks all over with salt and pepper.
2. Heat the oil in a large rondeau or Dutch oven on high until it lightly smokes.
3. Add the shanks, lower the heat to medium-high, and sear on all sides until well browned, about 3 to 4 minutes per side.
4. Remove the shanks. Add the onion and leeks to the pot, lower the heat to low-medium, and stir for 25 to 30 minutes until well browned.
5. Deglaze with the red wine and cook over high heat until it is mostly absorbed into the onions.
6. Lower the heat to low-medium, stir in the flour until combined to form a roux.
7. Add the beef stock, garlic cloves, rosemary sprig, salt and pepper, and stir to combine.
8. Return the shanks to the pot, cover, and cook over low heat for 2½ to 3 hours, until the meat falls easily from the bone. Lamb should reach 145°F (63°C) internal with a 3-minute rest.
9. Remove the shanks and cut the meat off the bones.
10. Cut the lamb into 1-inch chunks and set aside.
11. Return the trimmed bones to the pot with the potatoes, carrots and celeriac, and cook over medium heat for about 30 minutes, until the vegetables are tender.
12. Stir in the lamb chunks and parsley, then adjust the salt and pepper.
13. Serve in bowls, garnished with chopped parsley or rosemary if you like.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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