Jewish-style Lamb Stew (Tscholent)

Name: Jewish-style Lamb Stew (Tscholent)
Total time: 10 h
Yield: 4
Ingredients: 2 lamb shanks; 4 onions; 2 Garlic cloves; 200 g dried plums; 6 large carrots; 6 medium potatoes; 60 ml oil; Salt; Pepper; Cinnamon; 2 rosemary sprigs

Prep: —

| Servings: 4 | Cook: —

A hearty lamb stew with fresh ingredients from the stews category. Try this and other recipes from Spoonsparrow!

Ingredients

2 lamb shanks
4 onions
2 Garlic cloves
200 g dried plums
6 large carrots
6 medium potatoes
60 ml oil
Salt
Pepper
Cinnamon
2 rosemary sprigs

Instructions

1.
Wash, peel, and quarter the potatoes or cut into sixths. Peel the carrots and slice them thickly. Peel the onions and chop into coarse cubes. Peel the garlic cloves and press. Slice the lamb shanks into 2-3 pieces. Season the meat with salt, pepper, and cinnamon. Heat oil in a braising pot and brown the lamb, then add carrots, potatoes, onions, garlic, and dried plums. Add water until everything is generously covered, bring to a boil, then add rosemary. Seal the lid and bake at 100 °C overnight for 8–10 hours.
2.
Remove the rosemary, taste, and serve on soup plates spread out.