Name: Savour the last of winter with Colin Fassnidge’s one pot lamb stew
Prep time: 30 min
Cook time: 140 min
Total time: 170 min
Yield: 6
Ingredients: 2 Tbsp olive oil 2 carrots, peeled, roughly chopped; 2 celery sticks, roughly chopped; 1 brown onion, roughly chopped; 2 whole bulbs garlic, unpeeled, halved horizontally; 3 bay leaves; 1 bunch marjoram; 1 bunch thyme; 4-5 (about 1.5–2kg) lamb shanks; 300ml white wine; 1 Tbsp white sugar; Sea-salt flakes and freshly ground black pepper, to season; 7-8 cups water; 1/2 cup soy sauce; 6–8 small Kipfler potatoes, halved; 1 bunch baby turnips or radishes, green stem intact, halved; 1 swede, peeled, cut into 2cm pieces; Sliced chargrilled sourdough, to serve; Herb topping; 1/2 bunch flat-leaf parsley, chopped; 1/2 bunch mint, chopped; 1/4 cup capers, drained, chopped

Savour the last of winter with Colin Fassnidge’s one pot lamb stew

A hearty meal for cold nights.

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Serves 6

Prep

30M

Cook

2H 20M

Total

2H 50M

Winter is on its way out, so it’s time to make the most of stews, soups and casseroles before the hot weather comes in. Colin’s Irish stew with lamb shanks and a herb topping is ideal for cold August nights, and will have you wishing it was still early June.

Make it in only one pot, and let it simmer on the stove and warm up the house.

Ingredients

2 Tbsp olive oil 2 carrots, peeled, roughly chopped

2 celery sticks, roughly chopped

1 brown onion, roughly chopped

2 whole bulbs garlic, unpeeled, halved horizontally

3 bay leaves

1 bunch marjoram

1 bunch thyme

4-5 (about 1.5–2kg) lamb shanks

300ml white wine

1 Tbsp white sugar

Sea-salt flakes and freshly ground black pepper, to season

7-8 cups water

1/2 cup soy sauce

6–8 small Kipfler potatoes, halved

1 bunch baby turnips or radishes, green stem intact, halved

1 swede, peeled, cut into 2cm pieces

Sliced chargrilled sourdough, to serve

Herb topping

1/2 bunch flat-leaf parsley, chopped

1/2 bunch mint, chopped

1/4 cup capers, drained, chopped

Method

Step 1

Heat oil in a stockpot on low. Add carrot, celery, onion and garlic. Cook, stirring occasionally, for 5 minutes. Add bay leaves, marjoram and thyme. Cook, stirring, for 2 minutes.

Step 2

Add lamb shanks (don’t brown them, as this is a white stew). Add wine and cook, stirring, to deglaze. Add sugar. Bring to the boil. Season.

Step 3

Pour in enough water to cover lamb. Stir in soy sauce. Bring to the boil on high. Cover with lid and reduce heat to low. Simmer for 2 hours or until lamb is almost cooked but not coming off bone easily.

Step 4

Add potato, turnip and swede. Simmer for a further 10 minutes or until vegetables are cooked and lamb is tender. Season.

Step 5

For Herb topping, combine parsley, mint and capers in a bowl.

Step 6

Sprinkle herb topping over stew and serve with sourdough.

irish stew in two bowls with parsley on the side

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.