Braised Lamb Shanks with Thyme Butter Celery Root Puree– This recipe embodies the start of Spring! A lovely piece of braised lamb shank over a silky celery root puree is just amazing. This recipe may become your new favorite lamb recipe.

google.com, pub-2921814832298313, DIRECT, f08c47fec0942fa0

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Braised Lamb Shanks with Thyme Butter Celery Root Puree

Braised Lamb Shanks with Thyme Butter Celery Root Puree- This recipe embodies the start of Spring! A lovely piece of braised lamb shank over a silky celery root puree is just amazing. This recipe may become your new favorite lamb recipe.
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Main Course
Cuisine: American
Servings: 4

Ingredients

  • Lamb Shanks:
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon cumin
  • 4 lamb shanks
  • 2 tablespoons oil
  • 1 onion chopped
  • 1 shallot chopped
  • 4 stalks celery from celery root chopped
  • 1 red/orange bell pepper chopped
  • 3 garlic cloves chopped
  • 2 tablespoons tomato paste
  • 2 rosemary sprigs
  • 2 bay leaves
  • 1 cup red wine
  • 1 cup unsalted beef stock
  • 1 tablespoon flour
  • 1 tablespoon unsalted butter room temperature
  • ½ bunch parsley chopped, garnish
  • Celery Root Puree:
  • 2 tablespoons unsalted butter
  • 1 teaspoons dry thyme
  • ½ onion chopped
  • 3 celery roots peeled, diced
  • 1 yukon potato washed, diced
  • 2 cups half and half
  • 1 cup cream
  • 3 cups unsalted chicken stock
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoons garlic powder

Instructions

  • In a bowl mix salt, pepper and cumin together and season lamb shanks evenly on both sides. Heat a pot over medium heat, once hot add oil and cook shanks for 3 minutes each side, do in batches if needed, remove from pot. Add onions, shallots, celery, bell pepper cook for 2 minutes. Add garlic cook for 15 seconds. Then add tomato paste, rosemary and bay leaf. Add red wine, beef stock and shanks back to pot; bring to a boil cover with lid reduce heat to low and cook for 2 hours and 30 minutes or until shanks or fork tender. In a bowl mix flour and butter together, should resemble a paste. Remove shanks from pot, stir in flour and butter mixture and cook until mixture thickens. Remove, rosemary and bay leaves from pot. Place shanks back in pot.
  • Heat a pot over medium heat, once hot add butter and let butter begin to brown slightly, add thyme and cook for 15 seconds. Add onion and cook for 1 minute. Add remaining ingredients, bring to a boil and cook for 30 minutes or until celery root is tender. Add to a food blender and blitz on high until mixture is smooth. Taste and adjust seasoning.
  • To serve spoon celery puree in the center of plate, add shank and drizzle with sauce, garnish with parsley.

Notes

If you have an instant pot cook shanks for 45 minutes in pressure cook mode. If you are a crock pot lover, once it’s time to add the red wine, beef stock and shanks to the pot. Just add it to your crock pot and proceed with the recipe. If you have an immersion blender you can use it to make the puree instead of transfer the mixture to a blender.