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Lamb Shanks Stew
Lamb Shanks Stew

Before you jump to Lamb Shanks Stew recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Save Money In The Kitchen.

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A massive amount of electricity is definitely consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can certainly cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

As you can see, there are lots of little items that you can do to save energy, and also save money, in the kitchen alone. It is pretty straightforward to live green, after all. Typically, all it will take is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to lamb shanks stew recipe. You can cook lamb shanks stew using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Lamb Shanks Stew:
  1. Get 2 3/4 kg lamb shanks, around 8 pieces
  2. You need 6 tablespoons vegetable oil
  3. Provide 1/2 cup flour
  4. Get 3 tablespoons tomato paste
  5. Provide 5 cups onions, chopped
  6. Get 4 cups beef stock
  7. Use 2 Almaza Malt, 33 cl bottles
  8. Get 4 carrots, peeled, cut into 1-inch pieces
  9. Prepare 2 large potatoes, peeled, cut into 1-inch pieces
  10. Use 2 turnips, peeled, cut into 1-inch pieces
Instructions to make Lamb Shanks Stew:
  1. Heat 6 tablespoons vegetable oil in heavy large pan over high heat.
  2. Season lamb shanks with salt and pepper. Coat lamb with flour; shake off excess. Reserve excess flour.
  3. Add lamb to the pan in batches and brown well. Using tongs, transfer lamb to bowl. Reduce heat to medium. Add 5 cups chopped onions to the pan and sauté until transluscent, scraping up any browned bits, about 5 minutes.
  4. Add tomato paste with reserved flour and stir 1 minute.
  5. Return lamb shanks and any accumulated juices to the pan . Add beef stock and Beer . Cover and bring to boil. Reduce heat and simmer until meat is almost tender, about 1 hour.
  6. Add carrots, potato and rutabagas to the pan and simmer covered until meat and vegetables are tender and stew thickens slightly, about 40 minutes. Spoon fat from surface of stew.

Lamb shanks, for me, are a once-in-a-blue-moon food. Even though it's a meat commonly eaten all over the world, I've always felt it was a dish meant for special occasions. Lamb shanks are one of the most irresistible meats when cooked well, and are best enjoyed falling off the bone and swimming in sauce. NYT Cooking: For the best stews, use lamb shanks simmered slowly on the bone. Lamb shank was a forgotten cut until celebrity chefs and trendy restaurants brought it back from oblivion.

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