Braised American Lamb Shanks with Herb-smashed Baby Potatoes & Roasted Asparagus
Servings:
6
6
Prep Time:
15 mins.
15 mins.
Cook Time:
4-4 1/2 hrs.
4-4 1/2 hrs.
Ingredients
- 6 American Lamb shanks (about 1 pound each)
- 8 sprigs thyme
- 6 sprigs parsley
- 2 sprigs rosemary
- Salt and pepper, to taste
- 4 tablespoons olive oil, divided
- 1 large onion, diced
- 6 whole garlic cloves, peeled
- 4 celery ribs, peeled and chopped
- 4 large carrots, peeled and chopped
- 1 bottle dry, fruity red wine
- 2 cups strained tomatoes
- 2 cups beef stock
- 2 tablespoons honey
Potatoes
- 3 pounds baby red or multi-colored potatoes, scrubbed
- 1/2 cup olive oil or vegan buttery stick
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- 2 tablespoons chopped chervil
- Salt and pepper, to taste
Asparagus
- 2 pounds asparagus spears, trimmed
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
Preparation
- Tie thyme, parsley and rosemary with cooking twine; reserve. Season lamb shanks generously with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Working in 2 batches, sear shanks until browned on all sides, about 10 minutes per batch, replacing oil for second batch. Remove shanks to a plate.
- Drain all but 2 tablespoons of fat from Dutch oven; add onion, garlic, celery, and carrots. Cook, stirring, over medium heat, until carrots begin to soften, about 4 to 5 minutes. Add wine; bring to a boil. Reduce heat and cook until most of liquid is evaporated, about 15 to 20 minutes.
- Add tomatoes, beef stock, honey, and herb bundle; return to a boil. Add reserved shanks; cover tightly, reduce heat to a simmer and cook, occasionally spooning sauce until shanks are tender, about 3 hours. Remove shanks from liquid to a platter; cover to keep warm.
- Remove herb bundle and discard. Pass liquid and solids from Dutch oven through a food mill or fine-mesh strainer. Return purée to Dutch oven and bring to a boil. Boil until liquid has reduced by about half, 20 minutes. Season with salt and pepper to taste, return shanks to sauce and keep warm.
- During last half of lamb braising, place potatoes in a large saucepan and cover with cold water; bring to a boil. Reduce heat to a high simmer; cook until potatoes are tender, about 20 minutes.
- Drain; return potatoes to pot; add oil or margarine, parsley, basil, chervil, salt, and pepper. Mash with a potato masher until chunky; reserve.
- Arrange asparagus in a single layer on 2 large baking sheets. Drizzle each sheet with half of the oil, salt and pepper; toss to coat. Roast at 425° until slightly wilted and edges are browned, about 12 to 14 minutes. Remove from oven, let cool slightly, and serve with lamb shanks and potatoes.
Source: American Lamb Board
