Hearty Lamb Bone Marrow Stew
Hearty Lamb Bone Marrow Stew
Ingredients
For the Stew
- 2 pounds 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
Pat the lamb shanks or neck bones dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
⏱️ 5 min
- 2
Add the lamb bones to the pot and sear on all sides until deeply browned, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the browned lamb and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
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.
⏱️ 2 min
- 5
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
- 6
Return the browned lamb bones to the pot. Add the beef or lamb broth, canned diced tomatoes (undrained), rosemary sprigs, thyme sprigs, and bay leaves. Stir to combine. Bring the stew to a gentle simmer.
⏱️ 5 min
- 7
Once simmering, reduce the heat to low, cover the pot, and cook for 1 1/2 to 2 hours, or until the lamb meat is very tender and easily pulls away from the bone. The marrow should also be soft and gelatinous.
⏱️ 120 min
- 8
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
- 9
Carefully remove the rosemary sprigs, thyme sprigs, and bay leaves from the stew. Taste and adjust seasoning with additional salt and pepper as needed. If desired, you can remove the lamb bones, pull off the tender meat and marrow, and return them to the stew, discarding any remaining bone fragments.
⏱️ 5 min
- 10
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 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
Pat the lamb shanks or neck bones dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
⏱️ 5 min - 2
Add the lamb bones to the pot and sear on all sides until deeply browned, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the browned lamb and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
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.
⏱️ 2 min - 5
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 - 6
Return the browned lamb bones to the pot. Add the beef or lamb broth, canned diced tomatoes (undrained), rosemary sprigs, thyme sprigs, and bay leaves. Stir to combine. Bring the stew to a gentle simmer.
⏱️ 5 min - 7
Once simmering, reduce the heat to low, cover the pot, and cook for 1 1/2 to 2 hours, or until the lamb meat is very tender and easily pulls away from the bone. The marrow should also be soft and gelatinous.
⏱️ 120 min - 8
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 - 9
Carefully remove the rosemary sprigs, thyme sprigs, and bay leaves from the stew. Taste and adjust seasoning with additional salt and pepper as needed. If desired, you can remove the lamb bones, pull off the tender meat and marrow, and return them to the stew, discarding any remaining bone fragments.
⏱️ 5 min - 10
Ladle the hearty lamb bone marrow stew into bowls. Garnish with fresh chopped parsley before serving hot.
⏱️ 2 min