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Photo: Dera Burreson
Prep Time:35 minsAdditional Time:4 hrs 25 minsTotal Time:5 hrsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:4 hrs 25 minsTotal Time:5 hrsServings:8Yield:8 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:4 hrs 25 mins
Additional Time:
4 hrs 25 mins
Total Time:5 hrs
Total Time:
5 hrs
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 (3 to 4 pound) leg of lamb with shank bone, trimmed1largeyellow onion1small bunchfresh parsley, stems and leaves separated, plus more for garnish6sprigsfresh thyme, stems and leaves separated2bay leaves6cupswater2poundsrusset potatoes, peeled, halved and thickly sliced1 ¼teaspoonssalt, divided
Cook Mode(Keep screen awake)
Ingredients
1 (3 to 4 pound) leg of lamb with shank bone, trimmed
1largeyellow onion
1small bunchfresh parsley, stems and leaves separated, plus more for garnish
6sprigsfresh thyme, stems and leaves separated
2bay leaves
6cupswater
2poundsrusset potatoes, peeled, halved and thickly sliced
1 ¼teaspoonssalt, divided
DirectionsPreheat oven to 400 degrees F.Cut meat off the leg of lamb and cut into 1-inch pieces. Refrigerate. Place the bone in a roasting pan. Roast until browned, about 40 minutes.Transfer the roasted bone to a large saucepan. Peel onion (reserve skin), slice and set aside. Add the onion skin, parsley and thyme stems and bay leaves to the saucepan. Add water and bring to a boil. Reduce heat to maintain a simmer. Partially cover and cook until any meat is falling off the bone and the stock is brown, about 1 hour. Strain the stock through a fine-mesh sieve into a bowl. (Discard solids.) You should have 4 cups stock.Preheat oven to 250 degrees F.Arrange half the potatoes in a large ovenproof pot. Sprinkle with 1/2 teaspoon salt. Top with the reserved meat, sliced onion and parsley and thyme leaves. Sprinkle with 1/2 teaspoon salt and top with the remaining potatoes. Sprinkle with the remaining 1/4 teaspoon salt. Pour in the stock.Bring the stew to a simmer over low heat (do not boil). Cover the pot and carefully transfer it to the oven. Bake until the meat is very tender and the potatoes and onions are very soft, 2 to 3 hours.To make aheadRefrigerate stock (Steps 1-3) for up to 2 days. Refrigerate stew for up to 3 days or freeze for up to 3 months.Originally appeared: EatingWell Magazine, April 2019; updated November 2021
Directions
Preheat oven to 400 degrees F.Cut meat off the leg of lamb and cut into 1-inch pieces. Refrigerate. Place the bone in a roasting pan. Roast until browned, about 40 minutes.Transfer the roasted bone to a large saucepan. Peel onion (reserve skin), slice and set aside. Add the onion skin, parsley and thyme stems and bay leaves to the saucepan. Add water and bring to a boil. Reduce heat to maintain a simmer. Partially cover and cook until any meat is falling off the bone and the stock is brown, about 1 hour. Strain the stock through a fine-mesh sieve into a bowl. (Discard solids.) You should have 4 cups stock.Preheat oven to 250 degrees F.Arrange half the potatoes in a large ovenproof pot. Sprinkle with 1/2 teaspoon salt. Top with the reserved meat, sliced onion and parsley and thyme leaves. Sprinkle with 1/2 teaspoon salt and top with the remaining potatoes. Sprinkle with the remaining 1/4 teaspoon salt. Pour in the stock.Bring the stew to a simmer over low heat (do not boil). Cover the pot and carefully transfer it to the oven. Bake until the meat is very tender and the potatoes and onions are very soft, 2 to 3 hours.To make aheadRefrigerate stock (Steps 1-3) for up to 2 days. Refrigerate stew for up to 3 days or freeze for up to 3 months.
Preheat oven to 400 degrees F.
Cut meat off the leg of lamb and cut into 1-inch pieces. Refrigerate. Place the bone in a roasting pan. Roast until browned, about 40 minutes.
Transfer the roasted bone to a large saucepan. Peel onion (reserve skin), slice and set aside. Add the onion skin, parsley and thyme stems and bay leaves to the saucepan. Add water and bring to a boil. Reduce heat to maintain a simmer. Partially cover and cook until any meat is falling off the bone and the stock is brown, about 1 hour. Strain the stock through a fine-mesh sieve into a bowl. (Discard solids.) You should have 4 cups stock.
Preheat oven to 250 degrees F.
Arrange half the potatoes in a large ovenproof pot. Sprinkle with 1/2 teaspoon salt. Top with the reserved meat, sliced onion and parsley and thyme leaves. Sprinkle with 1/2 teaspoon salt and top with the remaining potatoes. Sprinkle with the remaining 1/4 teaspoon salt. Pour in the stock.
Bring the stew to a simmer over low heat (do not boil). Cover the pot and carefully transfer it to the oven. Bake until the meat is very tender and the potatoes and onions are very soft, 2 to 3 hours.
To make ahead
Refrigerate stock (Steps 1-3) for up to 2 days. Refrigerate stew for up to 3 days or freeze for up to 3 months.
Originally appeared: EatingWell Magazine, April 2019; updated November 2021
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Nutrition Facts(per serving)254Calories7gFat22gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
