| Level: | Easy |
| Total: | 3 hr 40 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- Good olive oil
- 6 small frenched lamb shanks (5 to 6 pounds total)
- 3 cups chopped yellow onions (2 large onions)
- 3 garlic cloves, thinly sliced
- 1 tablespoon grated fresh ginger
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cardamom
- 1 (4-inch) cinnamon stick
- 1 (28-ounce) can diced tomatoes, such as San Marzano
- 2 cups good chicken stock, preferably homemade
- 2 tablespoons light brown sugar, lightly packed
- 4 (1/2-inch-thick) slices of lime
- Kosher salt and freshly ground black pepper
- 1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced
- 1 pound butternut squash, peeled and 1-inch-diced
- 1/2 pound sweet potatoes, unpeeled and 1-inch-diced
- Steamed Couscous, recipe follows, for serving
- 4 tablespoons (1/2 stick) unsalted butter
- 2 cups chopped yellow onions (2 onions)
- 3 cups good chicken stock, preferably homemade
- Kosher salt and freshly ground black pepper
- 2 cups couscous (12 ounces)
Instructions
- Preheat the oven to 300 degrees F.
- Heat 2 tablespoons of olive oil in a very large (12- to 13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
- Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom, and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt, and 1 teaspoon pepper. Add the potatoes, butternut squash, and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with Steamed Couscous.
- Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.
Reviews
Tasted fantastic and my family gobbled it up! Easy to make. I used my largest, deep-sided frying pan (12×4.5), and the stew fit fine. I cooked longer than the recipe said, to heighten the flavors. I subbed cauliflower and turnips for the potatoes and sweet potatoes, since nightshade plants trigger my RA. The lime elevates the stew, like all citrus does for certain dishes, and the combination of sweet, salty, sour, spicy was delectable. The robust flavors from the spices negated the need for pre-s&p of the lamb, but if one likes more salt than naught, then pre-s&p is needful. I served it over steamed riced cauliflower. So good. Next time I’ll halve the recipe to try in my InstaPot.
We really did not enjoy this dish. I agree with the above comment, the lamb needs to be seasoned as well. It really did feel odd not to. The combination of vegetables was not as palatable as one would like. If I made this again I would neglect the limes and butternut squash, and I would season up my lamb shank. Good luck out there
I am so happy I tried this recipe! Delicious dish and the whole family loved it! The recipe requires time for prep and cook so I suggest a day off. Also, I served it with white rice, so good!
Ina used lamb shoulder on the show
I hate to say it, but I really didn’t care for this recipe. I don’t think my guests did either as they were all giving pointers as to make it better! (they are good friends) We all felt the lamb needed to be seasoned first, which the directions didn’t include. It felt weird not to. Also, the cook time should have been longer. I used a MASSIVE cast iron caldron to cook this in and it barely fit, so yes, go Big with the cooking vessel.
Very flavorful! Easy recipe and you can buy pre-cut veggies to make it even easier. Loved the aroma and the sauce was superb. Another perfect Ina recipe that will impress your guests. But use a big pot if you have six lamb shanks. I could only fit three 1.5 lb. lamb shanks in a 7.5 quart stock pot.
I made this on a snowy Sunday, and like another review, used beef short ribs instead of lamb, since I already had them. This is amazing and the aroma that lingered in the house made my mouth water. I followed the recipe otherwise and would not change a thing. Ina Garten never fails me! I can’t think of one recipe of hers that’s ever disappointed.
I made this last evening in a large Le creuset cast iron pan
I substituted lamb shanks for 6 bone in beef short ribs, which I S &P and floured. From reading other reviews I also did not put in the limes …. too acidic … I used 3 T of dark brown sugar and one pinch od saffron…. everything else I did was just like Ina…… opps …. one more think I also added about 6 pitted medjool dates….. perfect balance of heat and sweet
My entire house smelled wonderful
I also served it with the couscous
I am a general dentist who loves to cook for a hoppy I own every book Ina has ever published ….. but what I find interesting…… I blow over some recipes , until I see her prepare them on the food network and then I revisit them…. I ❤️ Ina