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Braised Lamb Shanks With Celery Root and Rosemary
Braised Lamb Shanks With Celery Root and Rosemary
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Prep Time:
10 minutes
Cook Time:
140 minutes
Total Time:
150 minutes
Braised Lamb shanks with celery root, cabbage, and rosemary. Serve as a delectable stew!
Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 2 lamb shanks (3 to 3 1/2 pounds total), trimmed of excess fat
  • Salt
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 8 cloves garlic, peeled and crushed
  • 2 sprigs rosemary
  • 2 sprigs fresh thyme
  • 1 cup chicken stock
  • 2 large celery roots (about 3 pounds total)
  • 1/2 head green cabbage
  • 1 tablespoon balsamic vinegar
  • Freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped
Instructions:
  • Season the lamb shanks generously with salt and allow them to rest as you prepare the remaining ingredients.
  • Heat oil in a large pot over medium-high heat. Pat dry the shanks, then sear in the pot until nicely browned on all sides. Transfer the shanks to a bowl and set aside.
  • Sauté onions and garlic: Cook chopped onions in the pot until translucent and starting to caramelize, around 5 minutes. Add garlic and cook for another minute.
  • Enhance flavors and tenderize meat: Layer rosemary, thyme, and bay leaves over onions, then add seared lamb shanks. Season with a teaspoon of salt. Pour in chicken stock, bring to a simmer, cover, and let cook on low for 1 hour.
  • Prepare celery root and cabbage: While the shanks are cooking, prepare the celery root by cutting off the knobby end and peeling it. Cut the celery root into 1 1/2-inch cubes. Core the cabbage and slice it into 1 1/2-inch thick slices.
  • Toss in celery root and cabbage: After an hour, take out the shanks. Add sliced cabbage and celery root chunks. Drizzle with balsamic vinegar. Place the shanks back in, nestling them in the celery root and cabbage.
  • Bring to a gentle simmer, cover, and cook for 45 minutes to an hour until the celery root is tender and shanks are cooked through.
  • Remove the shanks from the pot, cut the meat away from the bones, chop roughly, and return the meat to the pot. Season with salt and pepper to taste and sprinkle with parsley before serving.

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