Lucia Watson’s Braised Lamb Shanks with Roasted Root Vegetables

Source Chef Lucia Watson

Ingredients

6 lamb shanks
3 Tbsp olive oil
1 whole head garlic cut in half through the middle
1 large onion, peeled and diced
1 stalk celery, washed and diced
1 large, or 2 small carrots, peeled and diced
2 cups red wine
4-6 cups high quality chicken stock
1 sprig each: thyme, rosemary, parsley
1 bay leaf
1 Tbsp tomato puree
salt and pepper

To prepare:

In a heavy bottom casserole dish, heat the oil until smoking. Add the lamb shanks and brown all over, turning as each side browns. Remove the shanks to a plate. Add the garlic, onion, celery and carrot to the kettle and brown over medium high heat stirring often until golden and soft. Add the wine and cook for about 5 minutes. Add the shanks back into the kettle along with the herbs, tomato puree and the stock. Add enough stock so that the shanks are just covered in the liquid. Bring the mixture to a gentle simmer and cook, uncovered for about 2-3 hours. Meanwhile, prepare the root vegetables (see below).

When finished, the shanks should be very tender when poked with a fork and the broth should look dark and slightly glossy. Remove the shanks gently to a warm plate, cover loosely and set aside. Strain the juice and return to the pan. Evaluate if the juice is thick enough. If you would like it to be thicker, put on high heat and reduce until glossy. Taste the liquid and add more salt and pepper or more red wine. Return the shanks to the kettle, add the roasted root vegetables and heat gently for about 5 minutes. Serve in bowls with croutons and parsley mixed with lemon zest.

Roasted Root Vegetables

8 cups (approx.) large diced root vegetables: celery root, carrot, parsnip and turnips or whatever is available
4 Tbsp olive oil
Salt and pepper

Toss all of the vegetables together in a big bowl with about 4 tablespoons of olive oil and a generous sprinkle of salt. Place on a cookie sheet and roast in a 400° oven until starting to brown and tender when pierced with a fork. Remove from oven and set aside.

Serves 6 guests.

Also see Lucia Watson’s Pizza with Lamb Sausage, Feta, Tomato and Herbs.