Lamb Shanks Stew

Name: Lamb Shanks Stew
Prep time: PTM
Cook time: PTM
Ingredients: 1.5 kg lamb shanks; 10 cups Water; 1 pinch Saffron filaments; 2 dried limes; 15 whole cardamom pods; 2 cubes MAGGI Chicken Stock; 3 tablespoons Tomato paste; 1 cup fresh dill; 1 medium Tomato; 1 large Onion; 2 medium Carrots; 1 medium Potato; 2 baby zucchini

INGREDIENTS

Lamb Shanks Stew with
HOW TO PREPARE

Lamb Shanks Stew with
NUTRITIONAL INFORMATION

Lamb Shanks Stew with
REVIEWS

Lamb Shanks Stew with

1½ kg lamb shanks with bone
10 cups or 2½ liters water
1 pinch saffron filaments
2 dried limes cut as half
15 whole cardamom pods
2 cubes MAGGI Chicken Stock
3 tablespoons tomato paste
35 g or ½ cup chopped fresh dill
1 medium tomato or 150 g, peeled and diced
1 large onion or 200 g, cut into quarter
2 medium carrots or 300 g, peeled and cut into large cubes
1 medium potato or 250 g, peeled and cut into large cubes
2 small zucchini or 200 g, cut into large cubes

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INGREDIENTS

Lamb Shanks Stew with

1½ kg lamb shanks with bone
10 cups or 2½ liters water
1 pinch saffron filaments
2 dried limes cut as half
15 whole cardamom pods
2 cubes MAGGI Chicken Stock
3 tablespoons tomato paste
35 g or ½ cup chopped fresh dill
1 medium tomato or 150 g, peeled and diced
1 large onion or 200 g, cut into quarter
2 medium carrots or 300 g, peeled and cut into large cubes
1 medium potato or 250 g, peeled and cut into large cubes
2 small zucchini or 200 g, cut into large cubes

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HOW TO PREPARE

Lamb Shanks Stew with

In a large pot, put lamb shanks with water. Bring to boil and remove froth if it appears. Cover and simmer for 1½ hours or until shanks are tender. Remove shanks from water and set aside.

Strain 5 cups of the shanks stock and pour them in a large sauce pan. Discard as much fat as possible from the shanks stock by removing it off the surface as it appears using a spoon. Add saffron leaves, dried limes, cardamom pods, MAGGI Chicken Stock cubes, tomato paste, fresh dill, tomatoes, onions, carrots, potatoes and baby zucchinis. Bring to boil and simmer on low heat for 10 minutes or until all vegetables are almost cooked then add the shanks and simmer all for another 5 minutes or until all vegetables are well cooked.

NUTRITIONAL INFORMATION