Hearty Lamb and Kale Stew with Marrow Bones
Hearty Lamb and Kale Stew with Marrow Bones
Ingredients
For the Lamb and Bones
- 1 1/2 pounds lamb shanks or neck bones, with marrow
- 1 pound boneless lamb stew meat, cut into 1 1/2-inch cubes, trimmed of excess fat
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Vegetables
- 1 yellow onion, large, chopped
- 2 carrots, medium, peeled and sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 6 ounces kale, tough stems removed, chopped
For the Stew Base
- 1/2 cup dry red wine, such as Cabernet Sauvignon or Merlot
- 4 cups beef broth, low sodium
- 14 1/2 ounces canned diced tomatoes, undrained
- 1 bay leaf
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the boneless lamb stew meat dry with paper towels. Season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Lightly dredge the seasoned lamb meat in 2 tablespoons of all-purpose flour, shaking off any excess.
⏱️ 5 min
- 2
Heat 2 tablespoons of olive oil in a large (6-quart) Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb shanks or neck bones and brown them on all sides, about 5-7 minutes. Remove the bones from the pot and set them aside.
⏱️ 7 min
- 3
Add the floured lamb stew meat to the pot in batches if necessary to avoid overcrowding. Brown the meat on all sides until nicely caramelized, about 5-8 minutes per batch. Remove the browned meat and set it aside with the bones.
⏱️ 10 min
- 4
Reduce the heat to medium. Add the chopped yellow onion, sliced carrots, and sliced celery to the pot. Sauté, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
⏱️ 10 min
- 5
Add the minced garlic to the pot and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min
- 6
Pour in 1/2 cup of dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and cook for 2-3 minutes until the wine has slightly reduced.
⏱️ 3 min
- 7
Return the browned lamb bones and stew meat to the pot. Add 4 cups of low sodium beef broth, 14 1/2 ounces of undrained canned diced tomatoes, 1 bay leaf, 2 fresh rosemary sprigs, and 4 fresh thyme sprigs. Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 2 hours, or until the lamb meat is very tender.
⏱️ 120 min
- 8
Carefully remove the lamb bones, bay leaf, rosemary, and thyme sprigs from the stew. Discard the bay leaf and herb sprigs. If desired, carefully scoop out the rich marrow from the bones and stir it back into the stew for extra flavor and richness.
⏱️ 5 min
- 9
Add the chopped kale to the stew. Stir well, cover the pot, and continue to simmer for 15-20 minutes, or until the kale is tender.
⏱️ 20 min
- 10
Taste the stew and adjust seasoning with additional salt and pepper if needed. Ladle the hearty stew into bowls and garnish with fresh chopped parsley, if using, before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Lamb and Kale Stew with Marrow Bones
Ingredients
For the Lamb and Bones
- 1 1/2 pounds lamb shanks or neck bones, with marrow
- 1 pound boneless lamb stew meat, cut into 1 1/2-inch cubes, trimmed of excess fat
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Vegetables
- 1 yellow onion, large, chopped
- 2 carrots, medium, peeled and sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 6 ounces kale, tough stems removed, chopped
For the Stew Base
- 1/2 cup dry red wine, such as Cabernet Sauvignon or Merlot
- 4 cups beef broth, low sodium
- 14 1/2 ounces canned diced tomatoes, undrained
- 1 bay leaf
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the boneless lamb stew meat dry with paper towels. Season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Lightly dredge the seasoned lamb meat in 2 tablespoons of all-purpose flour, shaking off any excess.
⏱️ 5 min - 2
Heat 2 tablespoons of olive oil in a large (6-quart) Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb shanks or neck bones and brown them on all sides, about 5-7 minutes. Remove the bones from the pot and set them aside.
⏱️ 7 min - 3
Add the floured lamb stew meat to the pot in batches if necessary to avoid overcrowding. Brown the meat on all sides until nicely caramelized, about 5-8 minutes per batch. Remove the browned meat and set it aside with the bones.
⏱️ 10 min - 4
Reduce the heat to medium. Add the chopped yellow onion, sliced carrots, and sliced celery to the pot. Sauté, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
⏱️ 10 min - 5
Add the minced garlic to the pot and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min - 6
Pour in 1/2 cup of dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and cook for 2-3 minutes until the wine has slightly reduced.
⏱️ 3 min - 7
Return the browned lamb bones and stew meat to the pot. Add 4 cups of low sodium beef broth, 14 1/2 ounces of undrained canned diced tomatoes, 1 bay leaf, 2 fresh rosemary sprigs, and 4 fresh thyme sprigs. Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 2 hours, or until the lamb meat is very tender.
⏱️ 120 min - 8
Carefully remove the lamb bones, bay leaf, rosemary, and thyme sprigs from the stew. Discard the bay leaf and herb sprigs. If desired, carefully scoop out the rich marrow from the bones and stir it back into the stew for extra flavor and richness.
⏱️ 5 min - 9
Add the chopped kale to the stew. Stir well, cover the pot, and continue to simmer for 15-20 minutes, or until the kale is tender.
⏱️ 20 min - 10
Taste the stew and adjust seasoning with additional salt and pepper if needed. Ladle the hearty stew into bowls and garnish with fresh chopped parsley, if using, before serving.
⏱️ 4 min