Lamb Shanks With Celery Root and Thyme

5.0(6)

by Nancy Harmon Jenkins

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Dinner, Main Course

Servings

(2–4)

Total time

2h 30m

Calories / serving

544 kcal

Ingredients (11)

serves

1 tablespoon vegetable oilvegetable-oil
2 lamb shanks, about 1 pound eachlamb-shank
1/2 medium-size onion, peeled and sliced thinonion
1 1-pound celery root, trimmed, pared and cut in 1/2-inch pieces
1/2 pound fresh mushrooms cleaned and slicedmushroom
1 1/4 cups waterwater
1 tablespoon chopped fresh thyme, or 1/2 tablespoon driedthyme
1/2 cup dried tomatoes (see note)tomato
1 cup dry white winewhite-wine
1 cup lamb or veal stock
Salt and freshly ground pepper to tastesalt-and-pepper

Instructions (5 steps)

01Preheat oven to 350 degrees.
02Place a heavy iron skillet over high heat, adding oil when pan is hot. Add lamb shanks and brown well on all sides. Remove from pan and set aside.
03Reduce heat and add onion, celery root and mushrooms with 1/4 cup of the water. Stir and scrape to loosen browned particles. Add thyme and cook 8 to 10 minutes, or until vegetables begin to soften around the edges.

04Add tomatoes; stir to combine well, and then put shanks on top of vegetables. Add wine and stock, plus the remaining 1 cup of water. Bring to a simmer on top of stove, cover tightly with foil and put skillet in hot oven. Braise shanks until tender, 1 to 1 1/2 hours, stirring occasionally.

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Rich recipe — supports nutrition-aware planning.