Middle Eastern Lamb Stew From Leftover Lamb Shank

Amber Bondar

This Middle Eastern lamb stew is made from leftover lamb shank. Prepared with rich bone broth and warm spices the deep flavored lamb stew is perfect when served with a crusty bread.

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Prep Time 1

Cook Time 1 30

Course Soup

Cuisine American, Canadian

Servings

Equipment

1 Stock Pot
1 Dutch Oven Cast Iron
1 Wooden Spoon
1 Tablespoon
1 Teaspoon
1 measuring cup

Ingredients

1 Leftover Lamb Shank Meat Removed
½ Cup Fennel Diced
1 Large Onion Chopped
3 Lrg Carrots Peeling and Sliced
3 Tbsp Olive Oil
2 Cups Canned Chickpeas Drained
28 Oz Can Diced Tomato Drained
1 Pkg Frozen Spinach 10oz or 300grams
4 Cups Lamb Stock Made From Leftover Lamb Shank
1 Tbsp Coriander
1 Tbsp Cumin
¼ tsp Cayenne Pepper
¼ tsp Salt
½ Tbsp Turmeric
½ tsp Cinnamon
¼ tsp Cloves

Instructions

Making Lamb Bone Broth

In a stockpot put the bone, gristle, and fat from the Lamb shank.
Put all leftover meat cut into cubes into a bowl covered in fridge.
Boil the bone in the water for one hour. Add more water as needed to keep it covered.
Let boil for one hour.

Making the Stew

Peel and chop the carrots and onions. Set aside.
Chop into pieces the same size as the carrots and onion the fennel bulb. (Use celery if you don't have fennel)
Add olive oil to the Dutch oven and heat on high.
Add the chopped onion, fennel, carrots and saute for six minutes. Stirring constantly.
Add four cups (enough to cover veg) of the lamb bone broth previously made. (see above)
Add in the frozen spinach. Cover with drained chickpeas and tomatoes.
Add the cubed leftover lamb meat from the fridge.
Measure and add all the spices.
Allow to boil until the spinach has thawed completely.
Remove the Dutch oven from the stovetop and place in preheated 200℉ oven for one hour or longer to allow flavors to fully combine.
Serve hot with a crusty bread.

Keyword lamb shank, lamb stew, middle eastern