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NOURISHING LAMB SHANK STEW WITH MASON'S MUSHROOMS

Description

This is a firm favorite that incorporates the best of the Byron Shire’s farmers market organic and local produce and our beautiful tonic herbs into a family-friendly dish. The potent adaptogenic herbs in our  Mason's Mushrooms will boost vitality and encourage longevity.

Ingredients

Core Ingredients

Other Ingredients

  • 2 lamb shanks
  • Large glug of olive oil
  • 2 red onions, diced
  • 3-6 cloves garlic (depends on how much you like garlic!), peeled and crushed
  • 1 bunch cilantro (its called coriander here in Aussie), leaves and stalks separated, stalks finely chopped and leaves plucked from stalks
  • Approx 4.5 pts of broth or spring water (we used homemade broth or stock)
  • 8 very ripe tomatoes, diced (substitute 1 x 14 oz tin organic tomatoes instead)
  • 3 small or 1 large bell pepper, diced
  • 2-3 large potatoes, scrubbed and diced
  • 1 cup frozen organic peas
  • 5 bay leaves
  • 1-2 tsp salt (or to taste)
  • Pepper to taste

Method

Step 1

In a large cast-iron pot or heavy-bottomed saucepan, warm olive oil over medium heat. When hot, add lamb shanks and cook until browned, a few minutes on each side.

Step 2

Remove shanks and set aside.

Step 3

Add onions, garlic and coriander stalks to the pot and cook until onion is translucent and sweet.

Step 4

Stir in remaining vegetables and cook until color brightens. Return lamb shanks to pot, then add stock or water to cover and Mason’s Mushrooms.

Step 5

Cook over very low heat (or transfer to a slow cooker) until meat is very tender, about 4 hours.

Step 6

Check for seasoning, adding more salt or mushrooms especially to taste.

Step 7

Serve with fresh cilantro leaves.
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Featured in this recipe

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