Cocido de Cordero – A Spanish Lamb Shank Stew

Posted · 26 Comments
lamb

I decided to share my post for cocido de cordero before the coming week. The countdown to the birth of our Savior has begun and with the excitement of Christmas just around the corner I decided to share an entire week filled with giveaways to all of my readers!  I also just set up a fan page for facebook which I plan to use specifically for discussion and dialogue.  A place to discuss topics such as traditional recipes, cultural differences, homemaking, homeschooling, the balance between work and family, careers, faith and religion.  A global community to educate and edify! So make sure to become a fan and stop by starting on Monday for some amazing Christmas giveaways!

Below is my post post for Rebecca Subiah of Chow and Chatter.  I hope you enjoy this recipe!

Buenos Dias! My name is Diana from A Little Bit of Spain in Iowa. I am so excited to be here at Chow and Chatter and want to thank Rebecca for allowing me to share a bit about who I am and a recipe on her wonderful blog. I have been following Chow and Chatter for some time and enjoy reading so many great posts filled with cultural recipes and always focused on nutrition and eating well!
When Rebecca first asked me to guest post, I knew I wanted to share something special and unique to my Spanish heritage. I also wanted to share with you my passion for our local food movement and buying the best in hormone, antibiotic free meat from family farmers. Putting these two thoughts together, I decided to come up with a delicious Spanish stew using lamb shanks from my local family farmer, Cory’s Country Lamb.
This recipe uses many different flavours such as green and red peppers, tomatoes, garlic, red wine, and Spanish paprika. All cooked in different stages and simmered low and slow with the lamb shanks to create a warming Mediterranean stew that will leave you yearning to visit Spain!

As Rebecca knows, I am an urban homesteader. I grow my own vegetables and preserve as much as I can before the snow arrives and the winter is upon us. I freeze most of my homegrown tomatoes and preserve my peppers in a variety of ways, including freezing them whole and freezing them after I’ve roasted them. I love doing this as I have fresh, local, homegrown tomatoes and peppers to use during the winter resulting in some of the best flavours of summer!

frozen_veggies
For this recipe I also used turnips and their greens! Turnip greens are filled with nutrients from vitamin A, vitamin C, vitamin E, vitamin B6, folate, copper, calcium, and dietary fiber. A simple mistake many people make is that they don’t realize the nutrition within the greens and ask their family farmer to discard them. Turnip greens are beautiful in stews and soups. I have found that different types of turnips produce different flavors in their greens. Some are more bitter than others. I have been enjoying these fall turnips with the purple tops which produce beautiful greens that are much milder in taste similar to spinach or swiss chard.
I also enjoy eating these turnips as they are great eaten raw in salads. They have a bitter crunch similar to a radish. When cooked down, they lose that bitterness and take on the warming characteristics of a cooked root vegetable.

This recipe is also a part of Oprah.com featured Holiday blogger recipes!  That’s right, I have been invited to be a featured Holiday blogger over at Oprah.com. Stop on by and check out my profile ;)
Cocido de Cordero
Serves 4

lamb2

Ingredients:

  • 2 lamb shanks
  • 1 1/4 cups Northern White Beans
  • Extra Virgin Olive Oil
  • 1 large white onion
  • 4 garlic cloves, pressed or diced
  • 4 – 5 large tomatoes, deskinned and sliced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 4 cups chicken stock, preferably homemade
  • 1/2 cup dry red wine, (Cabernet Sauvignon or a Merlot)
  • 2 bay leaves
  • 1 1/2 tsp thyme
  • 3-4 turnips, diced
  • 1 cup washed and cut, turnip greens
  • Kosher/Sea Salt
  • Pepper
  • Spanish Smoked Paprika (Pimenton)
  • Roasted Red Peppers to garnish, preferably homemade

Method:

  1. Soak 1 1/4 cups white beans overnight. Preferably, 24 hours.
  2. The first thing we are going to do is make a sofrito. In a large dutch oven, heat up 3 tbls of olive oil. Add the onion, garlic, red and green peppers. Saute until the onion is transparent and the peppers tender. Add the diced tomatoes and bring to a boil. Simmer for about 10-15 minutes or until the sauce has reduced by about 1/2.
  3. Empty the sauce into a bowl.
  4. Season the lamb shanks with salt, pepper, and Spanish Paprika.
  5. In the dutch oven, add a good drizzle of olive oil and brown the lamb shanks on all sides. For about 8-10 minutes.
  6. Once the lamb shanks are browned, remove and set aside. Add the sauce back into the dutch oven and over medium heat stir into the remaining brown yummy pieces remaining from the lamb shanks.
  7. Add the chicken stock, red wine, bay leaves, thyme, 1 1/2 tsp of Spanish paprika, turnips, and beans. Bring to a boil and season with salt and pepper.
  8. Add the lamb shanks, cover, and reduce heat to low. Simmer for 2 – 3 hours or until the beans are tender and the meat from the lamb shanks are falling off the bone!
  9. 10 minutes before they are finished, add the turnip greens.
  10. Serve and garnish with roasted red peppers

Buen Provecho!!

26 Responses to "Cocido de Cordero – A Spanish Lamb Shank Stew"
  1. Linda - one scoop at a time says:

    I just discovered this year that I like to eat lamb shank. Always been adverse to the thought of eating something so cute and then realized my fear was unfounded. Thank you for sharing this recipe – I never realized how straightforward it is to cook lamb.

    About freezing the veggies whole… did you blanch them first?

  2. 3 hungry tummies says:

    Hey got here from Rebecca's blog! Thanks for a great recipe!! will be back soon!

  3. Sook says:

    Wow this dish looks so hearty and delicious!

  4. Arabic Bites says:

    I always Love your recipes diana….
    This recipe is my favorite kind of food…. looks very delicious…
    I have a question :can I just omit the wine or should I replace it with chicken stock/water … what you suggest???

    Have a good day :)

  5. Marija says:

    All of the food you're making is so great! I could move at your house and never eat anything else except what you cook :)))

  6. Miranda says:

    Mmm. This is looks so fantastic! Believe it or not, I have never cooked with lamb.
    So delish!
    I hope you had a wonderful Thanksgiving!!

  7. Simply Life says:

    Wow, I love all the bright colors in that – looks great!

  8. Mardi @eatlivetravelwrite says:

    What a great recipe!!! Love lamb and this is so pretty to boot!

  9. My Little Space says:

    Whoa… what a fabulous post! Congrats,Diana. Actually, how big is your fridge huh? Sounds like you're keeping tonnes of fresh frozen fruits & veggies in there! hehe….

  10. angela@spinachtiger says:

    That's a beautiful dinner. All the right ingredients for my savory appetite.

  11. Diana Bauman says:

    Thanks so much for the comments everyone!

    Linda – I have a post on blanching! Check it out here…
    http://spaininiowa.blogspot.com/2009/09/freezing-vegetables-blanching.html
    What I love about peppers and tomatoes is that you do not need to blanch them :) Makes it incredibly easy to throw in the freezer whole!

    Zainab – You can definitely leave the wine out, it won't affect the flavors at all. If you think it needs some more liquid, water would be fine ;) Besitos Amiga!

    Kristy – You always make me laugh! I actually have a deep freeze in my basement and an extra refrigerator. Besitos Amiga!

  12. Tasty Eats At Home says:

    This looks so good and healing – if I felt down or sick, this would be the perfect pick-me-up!

  13. penny aka jeroxie says:

    Another lamb shank recipe to keep. I am always on the lookout. Thanks for sharing.

  14. Fuji Mama says:

    Yum! I am a huge lamb fan. I find that too often, lamb is underappreciated here in the US. Good thing there are people like you and me to like it. :D

  15. Amber @ Native Food and Wine says:

    I think that lamb production in the US didn't used to be very good. Now that lamb from other countries has penetrated our market and people are starting to recognize what good lamb is our US producers are increasing the quality. As a child lamb was always extremely gamey, probably because it was older. Now younger lamb is eaten and it's so much better. Also, the more of the fat that is removed, which contains the flavorful lanolin, the more mild the taste. Enough of my rant on lamb! You know I was just in New Zealand so I at a lot of it there!

    Anyway, this recipe sounds delicious! I love turnips, and beans, and lamb….

    Cheers!

  16. Erica says:

    I saw this recipe in Rebecca's blog!Looks delicious Diana….I love cocidos :)

  17. girlichef says:

    …still gorgeous…still want it :D

  18. NOELLE says:

    What a beautiful recipe and photo!

  19. Ruth says:

    Wow looks so delicious! I love a good bean stew with any meat! And the flavours, truly excellent!

  20. 5 Star Foodie says:

    Such delicious flavors! Excellent preparation of lamb shanks, yum!

  21. Lori Lynn says:

    It looks delicious, love the colors.
    LL

  22. Elin says:

    Hi Diana…what a wonderful dish..I love Lamb Shank but can't afford to eat often :) Thanks for sharing yet another wonderful dish.

  23. Núria says:

    Wow, a fantastic cocido Diana! I love it when cold days come and kitchen smells of stews; they comfort my soul :D.
    Any leftovers for this little poor girl? ;D
    Besitos to you and your beautiful family.

  24. Hummingbird Appetite says:

    It looks so yummy!

  25. Danielle says:

    Mmmm…low and slow. My kind of cooking! Looks divine!

  26. Patty says:

    Goodness Gracious Diana! This lamb dish is out of control/out of this world! My mouth waters just looking at your gorgeous photo as I can see the meat just pouring off the bone. Unbelievable. What an amazing use of fresh vegetables – and thanks for the turnip leaf tip! I didn't know I could/should eat that part!

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