Hearty Lamb Bone Marrow Stew
Hearty Lamb Bone Marrow Stew
Ingredients
For the Stew
- 2 pounds cooked lamb shanks or neck bones with marrow, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped into 1/2-inch pieces
- 2 celery stalks, chopped into 1/2-inch pieces
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 cup dry red wine, such as Cabernet Sauvignon or Merlot
- 4 cups beef or lamb broth
- 14 1/2 ounces canned diced tomatoes, undrained
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 bay leaves
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 2 parsnips, peeled and cut into 1-inch chunks
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Sauté, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add the minced garlic and cook for another 1 minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 3 min
- 3
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Bring to a simmer and cook for 2-3 minutes until the wine has reduced slightly.
⏱️ 3 min
- 4
Add the beef or lamb broth, canned diced tomatoes (undrained), rosemary sprigs, thyme sprigs, and bay leaves. Stir to combine and bring the stew to a gentle simmer.
⏱️ 5 min
- 5
Add the cooked lamb shanks or neck bones to the pot. Reduce the heat to low, cover the pot, and simmer for 20-30 minutes to heat the lamb through and allow the flavors to meld.
⏱️ 25 min
- 6
Add the cut Yukon Gold potatoes and parsnips to the pot. Increase the heat slightly to bring the stew back to a simmer. Cover and continue to cook for another 20-30 minutes, or until the vegetables are tender.
⏱️ 30 min
- 7
Carefully remove the rosemary sprigs, thyme sprigs, and bay leaves from the stew. Taste and adjust seasoning with additional salt and pepper as needed. Remove the lamb bones, pull off the tender meat and soft marrow, and return them to the stew, discarding any remaining bone fragments.
⏱️ 5 min
- 8
Ladle the hearty lamb bone marrow stew into bowls. Garnish with fresh chopped parsley before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Lamb Bone Marrow Stew
Ingredients
For the Stew
- 2 pounds cooked lamb shanks or neck bones with marrow, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped into 1/2-inch pieces
- 2 celery stalks, chopped into 1/2-inch pieces
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 cup dry red wine, such as Cabernet Sauvignon or Merlot
- 4 cups beef or lamb broth
- 14 1/2 ounces canned diced tomatoes, undrained
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 bay leaves
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 2 parsnips, peeled and cut into 1-inch chunks
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Sauté, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add the minced garlic and cook for another 1 minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 3 min - 3
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Bring to a simmer and cook for 2-3 minutes until the wine has reduced slightly.
⏱️ 3 min - 4
Add the beef or lamb broth, canned diced tomatoes (undrained), rosemary sprigs, thyme sprigs, and bay leaves. Stir to combine and bring the stew to a gentle simmer.
⏱️ 5 min - 5
Add the cooked lamb shanks or neck bones to the pot. Reduce the heat to low, cover the pot, and simmer for 20-30 minutes to heat the lamb through and allow the flavors to meld.
⏱️ 25 min - 6
Add the cut Yukon Gold potatoes and parsnips to the pot. Increase the heat slightly to bring the stew back to a simmer. Cover and continue to cook for another 20-30 minutes, or until the vegetables are tender.
⏱️ 30 min - 7
Carefully remove the rosemary sprigs, thyme sprigs, and bay leaves from the stew. Taste and adjust seasoning with additional salt and pepper as needed. Remove the lamb bones, pull off the tender meat and soft marrow, and return them to the stew, discarding any remaining bone fragments.
⏱️ 5 min - 8
Ladle the hearty lamb bone marrow stew into bowls. Garnish with fresh chopped parsley before serving hot.
⏱️ 2 min