- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 9 Times
Can be made ahead of time.
Serve this easy, fullflavored stew on couscous studded with lots of chopped fresh coriander.
1. Lightly sprinkle lamb with salt and pepper to taste; coat all over with flour. In large Dutch oven, heat half of the oil; brown shanks, in batches and adding more oil when needed. Remove to plate.
2. Stir in any remaining flour, garlic, basil, paprika, thyme, cumin and coriander; cook over medium heat for 1 minute, stirring. Stir in wine; bring to boil, scraping up any brown bits from bottom of pan. Stir in 1½ cups (375 mL) of the stock and tomatoes. Return shanks and any juices. With scissors, cut stems from figs; quarter figs and add to stew. Bring to boil; cover and bake in 350°F (180°C) oven for about 2 hours or until lamb is very tender, stirring occasionally.
3. Meanwhile, in deep skillet or shallow stovetop casserole, melt butter and sugar over medium heat; stir in onions, carrots, parsnips and turnips until coated. Sprinkle with salt and pepper to taste. Add remaining stock and bring to boil. Bake, uncovered and stirring occasionally, in 350°F (180°C) oven for about 45 minutes or until vegetables are tender. Stir into cooked shanks. (Stew can be cooled, covered and refrigerated for up to 2 days; reheat slowly on stovetop, stirring often, or in 350°F/180°C oven, covered, for 30 minutes or until bubbly.)
Couscous, a type of North African granular pasta, is available in a precooked form in most grocery stores. Unless the box instructions tell you otherwise, for 4 servings, bring 1½ cups (375 mL) water to a boil and stir in 1 cup (250 mL) couscous. Cover, remove from the heat and let stand for 5 minutes. Fluff with a fork, then stir in chopped fresh coriander or parsley. Couscous, enlivened with any herb, goes well with most stews.
Nutritional information is based on a serving size of 4 ounces of lamb and 1/8 teaspoon added salt.