Name: Lamb shank
Yield: 2 People
Ingredients: 1 Tablespoon canola oil; 2 pounds lamb shanks (trimmed of excess fat (2-2.5total)); 1 teaspoon Kosher salt (plus more for seasoning the meat); 1 teaspoon freshly ground black pepper (plus more for seasoning the meat); 2 pieces large parsnips (trimmed, peeled and cut into 1-inch(3 1/2 to 4 cups)); 1-2 bay leaves; 1 medium celery roots (peeled and coarsely chopped); 1 1/2 cups baby-cut carrots (cut into 3/4-inch pieces); Half a 750-ml bottle white wine (such as sauvignon blanc); 1-2 Cup Of water (As needs)

Lamb shank

Lamb shank offer a wonderfully flavorful, but it can be a bit tough. As a result lamb shanks lend themselves to a low and slow braise. Long cooking at a low temperature is what you need for meat that is falling-off-the-bone tender. Lamb shanks on Happensatthebean.com #happensatthebean

Cook Time

4+ Hours

Servings

People

Ingredients

1 Tablespoon canola oil
2 pounds lamb shanks trimmed of excess fat (2-2.5total)
1 teaspoon Kosher salt plus more for seasoning the meat
1 teaspoon freshly ground black pepper plus more for seasoning the meat
2 pieces large parsnips trimmed, peeled and cut into 1-inch(3 1/2 to 4 cups)
1-2 bay leaves
1 medium celery roots peeled and coarsely chopped
1 1/2 cups baby-cut carrots cut into 3/4-inch pieces
Half a 750-ml bottle white wine such as sauvignon blanc
1-2 Cup Of water As needs

Cook Time

4+ Hours

Servings

People

Ingredients

1 Tablespoon canola oil
2 pounds lamb shanks trimmed of excess fat (2-2.5total)
1 teaspoon Kosher salt plus more for seasoning the meat
1 teaspoon freshly ground black pepper plus more for seasoning the meat
2 pieces large parsnips trimmed, peeled and cut into 1-inch(3 1/2 to 4 cups)
1-2 bay leaves
1 medium celery roots peeled and coarsely chopped
1 1/2 cups baby-cut carrots cut into 3/4-inch pieces
Half a 750-ml bottle white wine such as sauvignon blanc
1-2 Cup Of water As needs

Instructions

Heat the oil in a large Dutch oven or wide pot over medium-high heat.
Meanwhile, season the trimmed lamb shanks all over with salt and pepper to taste. Add shanks to the pot and sear on all sides, turning as needed; this will take about 5 minutes for each batch. Transfer to a platter.
Add the parsnips, onions, celery root and carrots to the pot; cook for about 3 minutes, stirring to coat them in the oil flavored by the meat. Return all the lamb shanks to the pot, then add the wine, bay leaves and 1 teaspoon each of kosher salt and black pepper and the water (use more water as needed to make sure the meat is covered). Let the mixture come to a boil, then reduce the heat to medium-low. Cover the pot tightly with a sheet of aluminum foil, then place the pot lid on top to seal the pot well. Cook for 3 to 3 1/2 hours or until the lamb is almost falling off the bone.
When the meat is done, carefully transfer it and the vegetables to a platter; if serving right away, cover with foil to keep warm. Increase the heat to high and cook the liquid for about 30 minutes, until it has reduced by two-thirds. Spoon the reduced sauce over the meat and vegetables; serve warm.