Lamb Stew

Yield: 6 servings


  • 2 lamb shanks
  • 1 medium onion, diced
  • 3 large carrots, cut into chunks
  • 1 large stalk celery, diced
  • 4 medium potatoes, cut into chunks
  • 4 cups water
  • salt and pepper to taste
  • 1 bay leaf
  • 1 tsp. thyme
  • 1/2 cup frozen green peas


Put lamb shanks in a crock pot with 2 cups of water and let cook for several hours until lamb falls off the bone. Pull apart meat with a fork and add it, the broth and all other ingredients except the green peas in a large pot. Simmer on medium low until vegetables are tender. Add green peas and cook an additional 5 minutes. Thicken the broth with a mixture of 2 tbsp. of cornstarch and 1/4 c. water.

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