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Monday, July 18

Braised lamb shanks with rosemary and parsnips

Lamb shanks, external fat trimmed
4
Salt

Pepper, freshly ground

Oil, olive
2 tablespoons
Onions, yellow, diced
2
Celery, diced
2 stalks
Carrots, diced
2
Wine, red
2 cups
Stock, beef
1 cup
Rosemary, dried
1 tablespoon
Rosemary, fresh
2 sprigs
Garlic, crushed
3 cloves
Bay leaf
1
Parsnips, peeled, chopped
3
Butter, unsalted
3 tablespoons
  1. Preheat the oven to 325°F (Roast setting if you have it). 
  2. Season the lamb with salt and pepper. 
  3. In a large, deep sauté pan over medium-high heat, warm the oil until nearly smoking. 
  4. Working in batches, if needed, brown the shanks on all sides, about 5 minutes total; transfer to a platter. 
  5. Add the onions, celery, and carrots to the pan and cook, stirring occasionally, until the vegetables are golden and translucent, about 3 to 5 minutes. 
  6. Remove the pan from the heat, add the wine, and return the pan to medium-high heat. 
  7. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. 
  8. Add the stock, rosemary, garlic, bay leaf, and shanks, and bring to a boil. 
  9. Cover the pan, transfer to the oven, and cook until the meat is almost falling off the bone, about 2 hours. 
  10. In a medium saucepan, melt the butter, then add the parsnips; cook until tender, then use a blender to puree; season with salt and pepper. 
  11. Using tongs, transfer the shanks to a cutting board; shred the meat from the shanks, discarding the bones. 
  12. Remove the bay leaf from the cooking liquid. 
  13. Using a blender, puree the liquid and solids until smooth; season with salt and pepper. 
  14. Divide the parsnip puree onto warmed bowl, mound with lamb, and then drizzle the sauce over the top and serve. 
Recipe adapted from Williams-Sonoma.

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