Lamb Shank Stew with Root Vegetables
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 pounds lamb shanks
- Kosher salt freshly ground black pepper
- 6 cloves garlic
- 2 ribs celery
- 4 carrots
- 1 large onion
- 1/2 cup tomato paste
- 1 cup dry red wine
- 3 cups chicken stock
- 2 (1 x 3-inch) strips orange zest
- 1 medium rutabaga
- 1 medium turnip
- 2 parsnips parsnips
- 2 tablespoons parsley
- 2 cloves garlic
- 2 teaspoons lemon zest
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Instructions
- Heat 2 tablespoons of olive oil in a large Dutch oven on medium high heat.,Season the lamb shanks with salt and pepper, add them to the casserole and brown well on all sides, working in batches if necessary. Transfer the shanks to a plate.
- Add the unpeeled garlic cloves, celery, chopped carrots (half of your carrots, the other half are cut lengthwise to be used later in the recipe) and onion to the pan. Cook over medium heat, stirring occasionally, until golden brown, about 10 minutes.,Simply Recipes / Sally Vargas
- Add the tomato paste and cook, stirring, about 2 minutes. Add the wine; boil over high heat until the liquid is very syrupy, about 5 minutes.,Simply Recipes / Sally Vargas
- Return the shanks to the pot and add the stock and orange zest. Bring to a simmer. Cover the pan, reduce the heat to low, and braise the shank for 3 hours, or until the meat is falling off the bone tender; turn the shanks from time to time as they cook.,Simply Recipes / Sally Vargas
- Preheat oven to 350°F.,Put the turnips rutabagas, parsnips, and lengthwise-cut carrots in a large baking pan and toss with enough olive oil to coat. Season with salt and pepper and roast in the oven, stirring occasionally, for about an hour, or until tender.,Simply Recipes / Sally Vargas
- In a small bowl, mix the minced garlic with the parsley and lemon zest (the "gremolata"). Set aside.
- Remove the shanks from the pot and transfer to a plate. Pass the sauce through a coarse strainer, pressing hard on the vegetables. Discard the vegetable pulp. Skim the fat from the surface of the sauce.,Simply Recipes / Sally Vargas
- Return the sauce to the pan, season with salt and pepper and bring to a boil over moderately high heat. Separate the lamb meat from the bones. Add the lamb meat and roasted vegetables; simmer just until warmed through.,Garnish with the gremolata and serve.,Simply Recipes / Sally Vargas,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original