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  • River Bard Farm

Soup weather is here! Have you tried lamb shank stew?

Updated: Jan 12, 2020

I really should have taken a picture of the finished product, but I'll resist the temptation to steal someone else's photo from the web and try to remember next time. It's cold here. . .really cold, and nothing tastes better for dinner than stew right now. If you're not sure how to prepare lamb shanks, here's a great way to make the most of this cut - it will be absolutely saturated with flavor and falling-off-the-bone tender. Here's the recipe, and I'll suggest a few modifications: I think a Dutch oven is an absolute must here. Invest in one, and you'll find plenty of uses, especially for making the most tender "set it and forget it" pork roasts.

Some tips:

- Allow enough time! The lamb was tender enough to after 2 1/2 hours, not 3, but it's still a "plan ahead" recipe.

- I love rutabagas and turnips, but only had carrots and parsnips on hand, and it was still delicious.

- "Pressing" the veggies and stock through a strainer would have made me angry. Use a food mill (also used for removing seeds from tomato sauce, jam, and pureeing baby food), and get every bit of goodness out of the veggies. It will make the sauce thicker, so add a bit more broth (yay, more stew to go around!)

-This probably makes about five servings, and fills half a Dutch oven. If you're going to the trouble, double the recipe! It will definitely leave you wanting more.

-You can probably skip the gremolata. It's too strong for kids to appreciate, and we dove into the stew and forgot to add it as a garnish. It was good on our roasted squash and kielbasa soup the next night, though.

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