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This braised lamb shank recipe embodies the start of Spring! It’s served over a silky thyme butter celery root puree is just amazing. This may become your new favorite lamb recipe.
Braised Lamb Shanks Cooking Tips:
I like to use a heavy bottom skillet like a cast iron to sear the shanks. This will help toast the spices and start the process for a beautifully piece of lamb shank.
Shallots look like little baby red onions. They have the flavor of onion and garlic. If you cannot find any that fine.
Use any red wine you would drink. Red blend, Cabernet or Pinot Noir are some of my favorite red's.
Can you make ahead?
Fridge: Lamb Shanks: After shanks and sauce cools off, place in an airtight container in the fridge for 7 days max.
Celery Root Puree: After puree cools off, place in an airtight container in the fridge for 7 days max.
Reheating: Lamb Shanks: Turn on heat to medium, add all ingredients in a small or medium sauce pan, cover and cook until mixture starts to boil. About 10 minutes or less. Or pop in a 350-degree oven for 10-15 minutes.
Celery Root Puree: Bring a small amount of water, stock or milk to a boil and stir in puree, cook until hot. *A ¼ cup of liquid will be enough for 1 cup.
latest Recipe Video:
Substitution Options:
If you have an instant pot: cook shanks for 45 minutes in pressure cook mode.
If you have a crock pot: 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.
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Recipe:
📖 Recipe
Braised Lamb Shanks with Thyme Butter Celery Root Puree
Ingredients
Lamb Shanks
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon cumin
- 4 lamb shanks
- 2 tablespoons oil
- 1 medium onion chopped
- 1 shallot chopped
- 4 stalks celery from celery root chopped
- 1 medium red or 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 medium onion chopped
- 3 celery roots peeled, diced
- 1 yukon potato washed, diced
- 2 cups half and half
- 1 cup heavy 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, until shanks are 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.
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