"I have the simplest tastes. I am simply satisfied with the best." - Oscar Wilde

"I came, I saw, I ate." - Au Gourmand

Tuesday, November 2, 2010

Lamb Shank in Red Wine with Chestnuts - October 28, 2010

Served with Caesar salad and
spinach with tarragon
In case you are wondering what I am doing with the 10lbs of chestnuts I had ordered - there is nothing wrong with being a purist and simply roasting and peeling and eating them away - I had also put the chestnuts into a stew in lieu of potatoes.  This stew of lamb shank and chestnuts is such a heartwarming dish that is guaranteed to win not only hearts but also stomachs.

  • 3 lamb shank with bone marrow
  • 2 onions
  • 3 big carrots
  • As much chestnuts as you want:  Trust the Delmarvelous pros when they tell you to microwave the chestnuts.
  • 2 packs of mushrooms
  • Half a bottle of red wine, not the fruity kind
  • 2 cups of stock
  • Enough flour to thicken the stew
  • A few sprigs of thyme
  • A couple of laurel leaves
  • Some chopped parsley for garnish
  • Salt & Pepper
  1. The easiest way is to sear the lamb shanks in a big oven-proof stew pot (so you do not have to wash more than one pot later). Set them aside.
  2. Sautee the onions in the lamb fat. Once the onions are translucent, add carrots.
  3. Then add thyme and laurel leaves.
  4. When the vegetables start to brown slightly, add flour (I add a 4-5 tablespoons.) Depending on how much fat you have, you may need to add some olive oil.
  5. Cook the flour for a little while until it has absorbed all the liquid and turn into a paste.
  6. Add red wine and deglaze the bottom and the sides of the pot thoroughly. Bring the pot up to boil (to get rid of excess alcohol).
  7. Add the shanks and stock. Salt and pepper.
  8. Put the lid on and off it goes into an oven pre-heated to 380-400 degrees for one hour. 
  9. First tasting.  Modify with salt and pepper or more thyme and laurel leaves.  Then add chestnuts into the stew and back in the oven for two plus hours. You do not need to worry whether the chestnuts will dissolve like potatoes because they will not.
  10. Second tasting.  Add mushrooms into the stew and back in the oven for the last hour or more if you want.
  11. Garnish with parsley. 
  1. Simply devour and savour.
  2. Don't forget the bone marrow.

1 comment:

  1. This sounds amazing... but I'd never have the patience or fingernail strength to peel 10 pounds of chestnuts for a stew!