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Lamb Shanks and Celery Root Puree

Braised Lamb Shanks with Thyme Butter Celery Root Puree

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 4 persons
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.
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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 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 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


  • 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.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg