New Zealand and lamb have close ties in history, so it’s no wonder that they are the culture to turn to when looking for lamb seasoning. They’re known specifically for their sheep export in terms of meat and of wool, specifically merino wool. Sheep farming has been a symbol of their culture since the late 1850’s. Roast lamb is the national dish of New Zealand and was a quintessential part of New Zealand Sunday dinners for much of the country's history. They typically serve their lamb accompanied by roasted vegetables and a glass of red wine. Follow our recipe for lamb stew as an introduction to cooking lamb, made simple by Colorado Spice.
Using a dutch oven, brown four lamb shanks in two tablespoons of olive oil. We recommend using a dutch oven if possible, because of its ability to conduct heat evenly and transfer it to the food from all sides. They are ideal for stew and soups for this reason, however if you do not have a dutch oven, a heavy bottom pot will work as well. To brown a lamb shank, you will need to cook the lamb by turning it continuously on medium high heat until it has browned all over. Browning simply means that you have partially cooked the surface of the meat and have created a brown crust that will enhance the flavor.
Once this step is complete you will need to add one chopped red onion and three chopped garlic cloves to the pot with the lamb shanks and cook them for five minutes. Be sure to stir frequently as the ingredients cook. Pour off the drippings once the onion and garlic are done. Next you will add sixteen ounces of chopped tomatoes, a half cup of beef broth, a half cup of dry red wine, and the entire contents of the New Zealand Lamb Rub spice packet into the pot. Give it a stir and close the lid on the pot. Make sure it is tightly covered and reduce the heat to a simmer.
Allow the ingredients to cook for one to one and a half hours on the stove. Next, remove the shanks from the pot and remove all of the meat from the bones. Cut the meat into small pieces and set aside. Now dice two medium sized carrots and two celery stalks into half inch cubes. Add these veggies to the pot and Simmer uncovered for about two minutes or until the veggies are tender-crisp. Add more water if necessary. Finally, you can add your lamb meat back into the pot along with a squeeze of lemon and salt to taste. You may also add more diced tomatoes at this step. Enjoy!
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As Thanksgiving is around the corner, it’s time to start getting your menu in order! If you’ve never made your own stuffing before, it’s a lot easier than you think. Plus, it’s an easy side you can make in advance and simply bake it on the big day. Using your choice of aromatics, meat, add-ins, bread, and Colorado Spice Herbs de Provence you’ll never go back to instant stove top stuffing!
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