Lamb Shanks Stew

Ingredients

2.72  kg lamb shanks, around 8 pieces

6  tablespoons vegetable oil

1/2  cup flour

3  tablespoons tomato paste

5  cups onions, chopped

4  cups beef stock

2  Almaza Malt, 33 cl bottles

4  carrots, peeled, cut into 1-inch pieces

2  large potatoes, peeled, cut into 1-inch pieces

2 turnips, peeled, cut into 1-inch pieces

Cooking method according to shahiya.com                              

1– Heat 6 tablespoons vegetable oil in heavy large pan over high heat.

2– Season lamb shanks with salt and pepper. Coat lamb with flour; shake off excess. Reserve excess flour.

3- Add lamb to the pan in batches and brown well. Using tongs, transfer lamb to bowl. Reduce heat to medium. Add 5 cups chopped onions to the pan and sauté until transluscent, scraping up any browned bits, about 5 minutes.

4 – Add tomato paste with reserved flour and stir 1 minute.

5– Return lamb shanks and any accumulated juices to the pan . Add beef stock and Beer . Cover and bring to boil. Reduce heat and simmer until meat is almost tender, about 1 hour.

6- Add carrots, potato and rutabagas to the pan and simmer covered until meat and vegetables are tender and stew thickens slightly, about 40 minutes. Spoon fat from surface of stew.

H.Zoghib