6 tablespoons of olive oil
3 kg of lamb shanks
1/2 cup of all-purpose flour
5 cups of chopped onions (800 g)
2 liters of beef broth
2 cans of beer (720 ml)
4 medium-sized carrots, cut into 2.5 cm cubes (400 g)
4 medium-sized potatoes, peeled and cut into 2.5 cm cubes (500 g)
1/2 cup of black plums, pit removed
Salt to taste
6 tablespoons of olive oil
3 kg of lamb shanks
1/2 cup of all-purpose flour
5 cups of chopped onions (800 g)
2 liters of beef broth
2 cans of beer (720 ml)
4 medium-sized carrots, cut into 2.5 cm cubes (400 g)
4 medium-sized potatoes, peeled and cut into 2.5 cm cubes (500 g)
1/2 cup of black plums, pit removed
Salt to taste
Heat a large Dutch oven over high heat, then add the olive oil
Season the lamb with salt, coat in flour, shaking off excess and reserve
Fry the lamb in the Dutch oven until browned, then transfer to a bowl
Reduce heat to medium, add onions and cook until they're transparent, stirring frequently and scraping up any browned bits from the bottom of the pot
Add the reserved flour and stir for 1 minute
Return the lamb to the pot, adding beef broth and beer
Cover and simmer
Reduce heat again and add carrots and potatoes
Simmer with the lid on until the vegetables are tender and the stew is slightly thickened
Add plums and simmer over low heat for 10 minutes
Serve immediately or let it cool, cover well and refrigerate overnight
Reheat the next day over low heat and serve
Serves 10.
