Hubby has been nagging me to cook lamb stew for many days so I obliged to his request yesterday afternoon. I have some lamb shanks in the chiller, so I bought some potatoes to go with them. I thought I have some carrots but not to my knowledge, hubby has finished them up for his juice few days ago. So as you can see, I have no carrots to go with my stew but never mind. The taste would not be so much different.
Actually I learnt this recipe from an old friend of mine. She cooked some lamb stew on Christmas Day and I instantly fall in love with it. It tasted wonderful and the lamb was so tender without that lamb smell at all. So after getting her recipe, I tried cooked it twice. First time I used lamb shoulder and second time was with lamb shank. I still think the lamb shank tasted better in stew.
So yesterday was my 3rd time cooking lamb stew, minus the carrot. For lamb lovers, do give it a try.
My stew does look colourless and boring without the carrots. *wink*
1kg lamb shanks/lamb shoulder; cut into pieces
1-2 tsp McCormick Mixed Herbs
Few potatoes (4 to 5 pieces), cut into cubes
1 carrot, cut into small pieces
1 big onion, diced
Beef broth, enough to cover the meat
Salt and pepper to taste
1. Heat up and add cooking oil in the saucepan or saucepot, depends on which you want to use to cook this dish.
2. Brown the meats once the oil is heated up. Remove the meat.
3. Add in big onion. Fry for a while before add in potatoes and carrot.
4. Add in the McCormick Mixed Herbs onto the vegetables. Then add back the meat into the pan or pot. Add beef broth into the pan or pot.
5. Add salt and pepper to taste. Cover with lid and turn into lower heat. Let the meat simmer for 1 to 1.5 hours till the meat is tender. Occasionally check on the broth level and if the meat is still not tender to your preference, add some water to the dish.