Adapted from an Emeril Lagasse recipe out of
Every Day's a Party: Louisiana Recipes
For Celebrating With Family And Friends
Bacon fat (leftover from the Irish Soda Bread) or olive oil
2 pounds of lamb shanks
Pinch or three of salt, divided
Freshly ground black pepper, divided
3 tablespoons of flour, divided
1 extra large yellow onion, cut into wedges
2 stalks of celery, cut into 1/2 inch chunks
2 handfuls of baby carrots, cut in half
1 scant tablespoon of dried thyme
3 medium sized bay leaves
2 tablespoons of tomato paste
10 cups of Rachael Ray Beef Stock in a Box
8-10 small red potatoes, peeled & quartered
1 large turnip, peeled & cubed
2 medium parsnips, peeled & cubed
1/4 cup of water
Heat the bacon fat in a medium sized stockpot over medium high heat. Meanwhile, season both sides of the lamb shanks with a pinch or so of salt and a bit of freshly ground black pepper, lightly dust them with about 1 tablespoon of the flour, and reserve the other 2 tablespoons for later. Cook the shanks in the bacon fat for about 10 minutes, turning once, until nicely browned on both sides.
Add the onions, celery, carrots, an additional pinch of salt and about 8 grinds of the pepper mill. Cook for about 2 minutes. Add in the thyme, bay leaves and tomato paste and stir well, cooking an additional 2 minutes.
Add the beef stock, stir and bring mixture to a boil. Reduce heat to a medium simmer, cover and cook for 1-1/2 hours, or until the lamb is tender.
Add the potatoes, turnips and parsnips and bring back to a boil; reduce heat back to a medium simmer and cook, uncovered, for 30 minutes. Make a slurry with the remaining 2 tablespoons of flour and 1/4 cup of water and slowly stir that into the stew. Continue cooking on a medium simmer for another 30 minutes.
Remove from the heat, fish out and discard the bones and the bay leaves. Serve hot in bowls with some generously buttered Irish Soda Bread.
