|Making ingredient and amount notes.|
|Remaining lamb shank, ready to|
become other dishes.
1.9# lamb shank, rubbed with olive oil, salt, pepper, ground coriander, and cinnamon and placed in a roasting pan, then sprinkled with all the remaining dried thyme from my spring garden. Roasted at 450 for 20 minutes, then (after removing a bit of excess fat), covered tightly with foil and lid and roasted at 325 for about 2 hours, with added smashed garlic. I was so distracted by the amazing sight, sound, and smell of the lamb when it came out of the oven that I forgot all about taking pictures. I used about 1/3 of the shank for my stew. Remaining meat will be something else soon, and the bone will base a new soup stock this week.
|Aromatics sizzle with sausage.|
I'm cooking this as in Maya Angelou's recipe, which is to brown cubes of boneless pork in duck fat on all sides before adding it to the bean mix, and then do the same treatment with onions, leeks, fennel bulb, celery, and sausage before adding to the beans.
I soaked white beans overnight, in water and salt, and in the morning I added a clove-studded onion, celery, carrot, diced bacon, a bay leaf, 2 smashed cloves of garlic, and a tea infuser filled with dried parsley and thyme. I let that boil and simmer while I prepped the other aromatics, cut up the pork & sausage, and got the lamb in the oven. By the time I was browning the pork, the beans had been simmering about an hour. I removed the bay leaf, infuser, and oversized veg, and as I browned or saute-ed the pork, veg, and sausage, I added it to the beans. After that, I poured in some crushed tomatoes and the last of a bottle of white wine from the fridge.
I simmered all that until the lamb came out of the oven. After it sat for a few minutes, I carved off about a pound of meat, cut it into cubes, and added it to the stew. After a quick mix, the stew pot was transferred to a 325 oven for just under an hour.
|9 degrees windchill outside doesn't matter at all when you've got a steaming bowl of this stew!|
And then I had a winter-warming stew that I know will only get better each time it's heated!