WITH BONE BROTH, ROOT VEGETABLES & LAMB
Nothing is better in the winter then a warm, healing meal you can easily reheat three nights in a row. This dish makes it easy for you to enjoy all those healthy foods you keep hearing about: bone broth, root vegetables, bone marrow.
- You’ll use bone broth as the liquid base in this stew.
- Root vegetables like turnips and rutabagas will be a filling starch without the excess sugar you get from other roots & tubers.
- These lamb shanks are falling-off-the-bone tender, with the bone marrow soft and easy for you to scoop out into the stew.
HOW TO SERVE
Serve over mashed parsnip root, millet or wilted greens to soak up the flavorful broth. Add extra vegetables as you like till the whole pot is brimming at the top before going into the oven.
I keep an extra jar of bone broth handy to add to the pot after the first night, so I have generous leftovers the rest of the week. Additionally, each time I serve myself a bowl, I add a generous amount of greens. I use the greens from the beets and turnips that went into the pot, along with spinach, chard or kale.
4 lamb shanks (or bone in lamb steaks)
½ yellow onion, medium diced
3 celery stalks, medium diced
3 garlic cloves, crushed
2 small turnips, large diced
2 small rutabagas, large diced
3 small golden beets, sliced in half
5-8 baby turnips, sliced in half
4-6 small farmer market carrots
3 cups of bone broth (chicken, beef or lamb)
1 cup red wine (organic or bio-dynamic preferred)
5 sprigs of fresh thyme
2 sprigs of fresh rosemary
1 bay leaf
2 T sea salt and freshly ground pepper, enough to cover lamb shanks
3 T olive oil
Handful of parsley, minced, for garnish as desired
1. Preheat the oven to 350 degrees. Generously season the lamb shanks with salt and pepper. In a large sauté pan over medium-high heat, warm 2 tablespoons of the olive oil till just sizzling. Add the shanks and brown on all sides, about 5 minutes total. Transfer to a plate and set aside.
2. Turn heat to medium. Add 1 tablespoon of olive oil to the pot, along with the crushed garlic and let sear for 1 minute. Add onion and celery and sauté on medium-low heat for 5 minutes. Add thyme, rosemary, the bay leaf and stir.
3. Pour in the wine and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom.
4. Add bone broth and stir. Add in all vegetables excluding the carrots. Add lamb shanks, and top off with carrots and any additional vegetables you want to squeeze into the pot. Bring to a bowl. Cover and place in oven for 1 ½ hours.
5. Remove from oven and let sit on stove for 15 minutes. Once ready to serve, carefully remove the lid and add ladle equal amounts off root vegetables, lamb and broth in your bowl. Garnish with fresh minced parsley as desired.
Tip: Should you not be eating this right away, when your 1 ½ hours are complete, turn the oven off and leave the pot in there. When ready to eat, remove from the oven, and warm the pot on the stove by bringing to a boil.
Yield: 6-8 generous servings
ABOUT THE AUTHOR
Whitney Aronoff is a Natural Foods Chef based in Laguna Beach, California. She graduated from Southern Methodist University with a degree in Communications, and went on to culinary school at The Natural Gourmet Institute in New York. She works as a personal chef and teaches cooking classes, with a focus on healthy, whole foods cooking. You can follow her food and travel adventures on Instagram at @WhitneyAronoff or on her website www.WhitneyAronoff.com.