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Southern-Style Lamb Shank Stew with Corn, Okra, and Bacon
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Dutch oven
  • Tongs
  • Wooden spoon

Ingredients
  

  • 4 bone-in lamb shanks (about 3 pounds total)
  • 6 slices bacon, chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups sliced okra
  • 2 cups corn kernels
  • 1 (14-ounce) can diced tomatoes
  • 4 cups chicken broth
  • 2 teaspoons fresh thyme leaves
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons all-purpose flour

Instructions
 

  • Cook the chopped bacon in a large Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot.
  • Season the lamb shanks with salt and pepper. Dredge them lightly in the flour, then brown them in the bacon fat on all sides. Remove the shanks and set aside.
  • Add the diced onion to the pot and cook until softened. Stir in the minced garlic and cook for one minute more.
  • Return the shanks to the pot along with the chicken broth, diced tomatoes, thyme, and bay leaves. Bring to a simmer, cover, and cook on low heat for about two hours until the meat is tender.
  • Add the sliced okra and corn kernels. Continue simmering uncovered for 20 minutes until the vegetables are tender.
  • Stir the cooked bacon back into the stew. Taste and adjust salt and pepper as needed before serving.

Notes

Simmer the okra just until tender to limit sliminess. Serve the stew with cornbread to soak up the broth. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Large Dutch oven, Tongs, Wooden spoon