Low Fuss Lamb Shank Stew with Fresh Pea and Mint Pesto

June 08, 2017 By:
Tagged: Comfort Foods Comfort Foods. Dinner Dinner. Stovetop Stovetop. Main Dish Main Dish. Pesto Pesto. St. Patrick's Day St. Patrick's Day. Carrots Carrots. Peas Peas. Lamb Lamb. Soups Stews Soups Stews. Lamb Lamb. St. Patrick's Day St. Patrick's Day. Lamb Dinners Lamb Dinners. Entrees Entrees. Lamb Stew Lamb Stew. Soups & Stews Soups & Stews. Baked Baked. Lamb Shank Lamb Shank. Dutch Oven Dutch Oven.
30 minutes
3 hours
To successfully cook a lamb shank is a feather in any home cook's cap. But it is not as time consuming as you might think, since while most of the cooking happens you can be off doing other things. The secret to this recipe is the two sauces that make it both rich and fresh.


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  1. Preheat oven to 350. In a large pot, place 2 tablespoons Better Than Bullion, 2 tablespoons butter and thyme in and heat. Add lamb shank and brown each side, about 2.5 minutes for each side. (A Dutch oven is best, but not essential.) Remove from pot and place shank in large baking dish. Bake for approximately 2 hours.
  2. 20 minutes before baking is complete, add carrots. When shank is cooked, remove it from oven and let stand for 15 minutes. Cut lamb into cubes and set aside. In a small pan, mix remaining 2 tablespoons Better Than Bullion, remaining 2 tablespoons butter, 1 sprig of thyme and four tablespoons fat from baking dish. Cook until butter is melted and mix in with lamb cubes. Garnish with peas and mint pesto and chopped chives atop.
  3. For the peas and mint pesto: blend 1 cup of defrosted peas and all 10 mint leaves in food processor. Add salt and 1 teaspoon olive oil and continue to blend until mixed well. Spoon topping on stew and serve immediately.