Go Back
Print Recipe
5 from 1 vote

Low Effort Lamb Shank Stew for Meal Prep

Stews are so much easier when you use the oven to brown the protein! A meal prep you can walk away from, no babysitting required.
Prep Time1 hour
Cook Time4 hours
Total Time5 hours
Course: Main Course
Cuisine: Western
Keyword: Lamb, Oven, recipe, Stew
Servings: 7 people

Ingredients

  • 4 lb bone-in lamb shanks
  • 2 heads cauliflower
  • 2 large carrots
  • 1 onion
  • 175 ml red wine
  • 500 ml tomato purée
  • 1 tbsp Better Than Bouillon low sodium beef base
  • to taste Mixed dried herbs
  • to taste black pepper and salt

Instructions

  • Place lamb shanks and onion wedges on a baking sheet lined with foil and parchment paper. Season with pepper, and brown them in the oven at 200C/400F.
  • When the shanks and onions are brown on one side (around 30 minutes), turn them and brown the other side for another 30 minutes or so.
  • Meanwhile, bring red wine, Better Than Bouillon, bay leaves and dried herbs to a boil in a pot.
  • Once shanks and onions are browned, add them to the vacuum pot. Add enough water to mostly cover the food.
  • Cover the pot and simmer for 2-3 hours, or until shanks are almost tender.
  • About 45 minutes before serving, wash and cut the cauliflower. Toss in the pan drippings and roast in the oven at 200C/400F for about 30 minutes.
  • Meanwhile, peel and cut the carrots into chunks and add to the simmering pot.
  • Once the shanks and carrots are tender, taste for seasoning and serve hot.