The Aromatic Lamb Shanks are a winter favourite that I batch cook and freeze - I’d like to incorporate more vegetables so it’s an easier reheat and serve. What veggies would you add and what stage of the cooking process? I traditionally serve with steamed carrots and broccoli. Thanks!
Nigella's Aromatic Lamb Shank Stew (from NIGELLA BITES) has a warmly spiced sauce that is a mixture of Indian and Asian flavours and is thickened with red lentils. There should be a fairly generous amount of sauce, so we suspect that it would be possible to add some vegetables to the stew as there will be enough liquid for the vegetables to cook in.
For stews, it is better to use more robust vegetables that can withstand the longer cooking time and also reheating. Carrots and parsnips, cut into chunky batons, would be the best option and their slight sweetness would go well with the sauce. Celeriac, butternut squash and sweet potatoes could also be added, but as they tend to break down more easily they would need to be cut into medium-sized chunks and added closer to the end of the cooking time (approximately 40 minutes before the end of the cooking time). We would avoid adding tender green vegetables, such as broccoli or peas, as they tend to become too soft.