Lamb and Vegetable Stew

Growing up in England, one of my warmest memories was watching my father prepare his favourite Irish stew. The smell in the kitchen would make our tummy rumble and mouth salivate. We would wait anxiously around the table until it is ready and dinner is served.

Back in the days, all vegetables were seasonal, so my father would use whatever is in the season when preparing stews. This is my comfort food; I love preparing them when I feel nostalgic to my family or feeling sad. The aroma and the idea of dunking my crusty bread in the stew brings instant happiness.

Stews are by far the fastest and easiest way to incorporate veggies into your diet, not to forget that they a no-fuss one-pot meal you can prepare on the go. The flavour is always as good as the ingredients, so eat seasonally.

Servings: 6

Preparation Time: 20 minutes

Start to finish: 1 hour 50 minutes

cooking: 1 hour 30 minutes

Ingredients:

• 1 1/2 kilograms lamb shank

• 1 large onion

• 4 stalks celery

• 1 large leek

• 4 carrots

• 3 cloves garlic

• 1-kilogram potato

• 3 tablespoons vegetable oil

• 1 handful parsley

• 1 bouquet garni

• 4 bay leaves

• 2 cubes lamb, beef or chicken bouillon

• 1 tablespoon salt

• 1 teaspoon black pepper

• water to cover

Method:

· Have the butcher slice the shanks on bone into large chunks.

· Peel and chop all the vegetables as seen in the video.

· Peel and cut the potatoes into large pieces, so it holds shape when it cooks.

· Heat the oil in a cast-iron pot and sear the lamb on both sides, set aside.

· In the same pot add all the vegetables but the potato and fry for a minute then add the bay leaves, bouquet garni, salt, pepper and lamb cube.

· Add the meat, potatoes and some chopped parsley, add enough water to cover the ingredients. Cover with the lid and cook on high heat until it reaches the boil, reducing the heat to medium immediately after.

· Cook checking if it needs water until the meat is falling off the bone. Adjust the salt and finish with more parsley. If you prefer to cook the stew in the oven, please read the notes below.

· Serve with crusty bread and plenty crushed black pepper.

Notes:

· Try to remove as much fat from the shanks as possible.

· You can use any cut of meat or any type of meat (beef, goat, mutton)

· You can add as much or as little vegetables you like.

· Use any combination of herbs for your bouquet garni.

· If using the oven method for cooking, you must preheat the oven to 180 C and then bring the pot to the boil on high heat, cover and place in the oven. Cook for 3 hours or so and check the amount of liquid.

· If using the oven method, a cast iron pot works best.

· Using a slow cooker is the best option for busy working parents as you can time it and forget about it.

Per Serving : 642 Calories; 34g Fat (48.1% calories from fat); 42g Protein; 41g Carbohydrate; 6g Dietary Fiber; 134mg Cholesterol; 1239mg Sodium.