Braised lamb shanks with pommes puree

Published: 2024-02-17

Last Updated: 2024-02-18

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Info Amount
Prep Time 10 min
Cook Time 2 h 30 min
Yields 4 servings

Equipment

Ingredients

Braised lamb shanks

Quantity Item
30 mL olive oil
4 lamb shanks
3 carrots, peeled and diced
4 stalks celery, diced
4 shallots, chopped
4 cloves garlic, minced
250 mL dry red wine
800 mL whole peeled tomatoes
1 L chicken stock
2 sprigs rosemary
2 sprigs thyme
2 bay leaves
30 mL unsalted butter
30 mL parsley
Kosher salt
black pepper

Pommes puree

Quantity Item
900 g Yukon gold potatoes, peeled
450 g unsalted butter, chunked
75 mL milk
Kosher salt

Directions

Lamb shanks

  1. Preheat the oven to 160 C (325 F).
  2. In a Dutch oven, heat olive oil over medium heat.
    1. Add shanks, 2 at a time, and brown btoh sides, ~ 10 min per batch.
    2. Transfer shanks to a large plate.
  3. Add carrots, celery, shallots, onion, and garlic to the pot and cook until tender, ~ 10 min.
    1. Deglze with wine and bring to a boil, then reduce for 3 - 4 min.
    2. Using a wooden spoon, scrape any brown bits.
  4. Add tomatoes and their juices, stock, rosemary, thyme, and bay leaves.
    1. Return lamb shanks to the Dutch oven and submerge them in the braising liquid.
    2. Bring to a boil, cover, then place in the oven.
    3. Braise for 1.5 - 2 h, until the meat is nearly falling off the bone.

Pommes puree

  1. In a large pot, cover the potatoes with cold, salted water.
    1. Bring to a boil, then reduce heat to low and simmer until tender, ~ 40 min.
    2. Drain, then puree potatoes until smooth 1.
    3. Add butter, a few cubes at a time, allowing each to melt before adding the next, stirring constantly.
  2. Add milk slowly, whisking constantly, preventing milk from cooling the potatoes.
    1. Whisk vigorously, and season to taste.
    2. Cover and keep warm.

Serving

  1. Using tongs, remove the shanks from the Dutch oven and place on a clean plate.
  2. Spoon off as much fat as possible from the surface of the braising liquid.
    1. Strain the liquid into a small pot, and reduce over medium heat until thickened 2.
    2. Remove from heat and whisk in butter and parsley.
    3. Season with salt and pepper.
  3. Divide pommes puree among the plates, place lamb shanks on top, then spoon thickened sauce over top.

References

  1. Original recipe: Farm to Chef: Cooking Through the Seasons - Lynn Crawford (2017)

  1. Pureeing can be done in a few ways, depending on how smooth you want the puree to be. Pushing potatoes through a food mill on the finest setting will work best for a smooth puree. Mashing them with a potato masher or hand mixer can leave them slightly lumpy. ↩︎

  2. An alternative to get restaurant-style sauce is to add gelatin packs, or flour. ↩︎