Braised Lamb Shank, Celery Root Purée, Roasted Vegetables

Braised Lamb Shank, Celery Root Purée, Roasted Vegetables
  • Serves 4
  • 3 hrs
  • Easy

Ingredients:

4 lamb shanks
  • 4 piece(s) Lamb shanks
  • 1 stick(s) Red onion
  • 2 tablespoon(s) Carrots
  • 6 cup(s) Garlic cloves
  • 2 cup(s) Celery
  • 2 cup(s) Tomato paste
  • 1 cup(s) Red wine
  • 1 sprig(s) White wine
  • 2 Beef stock
  • 2 Chicken stock
  • 2 Rosemary
  • 3 Bay leaf
Celery root purée
  • 1 cup(s) Celery root
  • 3 Milk
Vegetables.
  • 6 tablespoon(s) Cremini mushrooms, halved
  • 6 sprig(s) Pearl onions, halved
  • 1 Butter
  • 2 Thyme
Garnishes
  • 2 Shallots
  • 12 Pea shoots
  • 12 Celery leaves

Method:

4 lamb shanks
  1. Pan sear the lamb shanks till golden brown in olive oil and butter. Remove to a pot.
  2. In the same pan roast the vegetables and garlic.
  3. Add the tomato paste and wines. Reduce by half.
  4. Add the beef and chicken stocks along with herbs.
  5. Add the liquid into the pan with the shanks. Place in a pre-heated oven at 300 degrees. For 2 1/2 hrs or till tender.
  6. Strain the sauce and reduce glazing the shanks along the way. Season with salt.
Celery root purée
  1. Peel and dice the celery root. Put in a sauce pan and cover with milk.
  2. Simmer till fork tender and blend along with some of the milk. Add milk as needed to produce a smooth puree.
  3. Season with salt.
Vegetables.
  1. Pan roast the mushrooms and pearl onions along with the butter and thyme. Season with salt and pepper.
Garnishes
  1. Finely slice the shallots and dust in seasoned flour.
  2. Deep fry till golden and crispy. Season.


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