- 30 minutes
- 3 hours
- 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.
- 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.
- 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.