Heavenly Lamb Shanks and Winter Radish Stew
Freezing Cold? Warm up with sensational lamb shanks.
Enjoy the sweet stewed radishes that pair beautifully with the succulent shanks.
It’s Melt-In-Your-Mouth! This stew is packed with fiber, vitamins, and minerals to keep you strong and healthy.
The ingredients magically combine creating a decadent velvetyflavor.
Here’s the Instant-Pot recipe.
How do you use all those green, pink, and purple winter Daikon radishes?
This season gives us our fill of these pungent storage roots.
Let’s mellow them out and soften them up with this velvety stew.
Warm up with my delicious, easy, and farm-fresh recipe.
Heavenly Lamb Shanks and Winter Radish Stew
8 servings
Gather together:
2 tbsp Olive Oil
2 SVTFarm Lamb or Beef Shanks, about 2#, patted dry
1 large (Dutchess Farm) yellow Onion chopped
2 Bay leaves
1 tsp Turmeric
1 tsp Oregano
1 tsp Salt
½ tsp Pepper
1 tsp ground Rosemary
4 cloves SVTFarm garlic minced
4 (Dutchess Farm) Daikon Radishes, 2” chopped
4 (Dutchess Farm) Carrots 2” chopped
3 ½ cups Broth
1 tbsp Balsamic Vinegar
1 tbsp Worcestershire sauce
1 cup pearled Barley, uncooked
1- 14 oz cans crushed Tomatoes
Microgreens (Dutchess Farm) for garnish
Start sauté function on Intsa-Pot
Sauté meat and onion for 6 minutes. Stir in herbs and spices for 1 minute.
Add vegetables, broth, vinegar, Worcestershire, and Barley.
Pour tomatoes over the top. Don’t stir in.
Cover, Set for Pressure Cooking - 30 minutes. (about 1 hour total to heat up and release pressure)
Shanks fall apart easily. Move shanks to a platter and pull apart removing bones. (Reserve for stock or compost.) Return meat to the stew and serve in bowls with microgreens as garnish.
Here’s what folks are saying
“I made a lamb leg roast for the first time, and it was so delicious! Everyone loved it!! Even the kiddos, lol. We’re loving all this homegrown goodness!”
— Marissa
Did You Know?
Lamb Shanks Are available in our farm store
A succulent, limited, seasonal meat from our locally grown lamb.