Description
Tender lamb shanks braised in a rich red wine and herb sauce, served over creamy parsnip mash and topped with festive garnishes for an elegant, comforting meal.
Ingredients
Scale
For the Crust:
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 4 cups beef broth
- 2 tablespoons tomato paste
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
- For the parsnip mash: 4 large parsnips, peeled and chopped, 2 tablespoons butter, 1/4 cup cream, Salt to taste
- For garnish: Fresh parsley, chopped, Pomegranate seeds, Lemon zest
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Season lamb shanks generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in tomato paste, then pour in red wine to deglaze, scraping up browned bits. Simmer for 5 minutes to reduce slightly.
- Return lamb shanks to the pot. Add beef broth, rosemary, thyme, and bay leaves. Bring to a simmer, then cover and transfer to the oven. Braise for 2.5 to 3 hours, until lamb is very tender.
- While lamb braises, make the parsnip mash: Boil parsnips in salted water until soft, about 15-20 minutes. Drain and mash with butter and cream until smooth. Season with salt.
- Remove lamb from oven. Transfer shanks to a plate. Strain the braising liquid into a saucepan, discarding solids. Simmer liquid until reduced to a sauce consistency, about 10-15 minutes.
- Serve lamb shanks over parsnip mash, drizzled with the red wine sauce. Garnish with parsley, pomegranate seeds, and lemon zest.
Notes
You can customize the seasonings to taste.