Prep
30 min
Total
3 hrs
Serves
6
INGREDIENTS
- 6 lamb shanks
- 2 cups cabernet sauvignon
- 1 cup water
- 2 cups pickled pearl onions
- 1/2 cup pickled onion brine
- 3 celery ribs diced
- 2 carrots diced
- 3 tbsps tomato paste
- 3 tbsps date syrup (or maple syrup)
- 6 fresh rosemary sprigs
- 6 cloves garlic crushed
- 3 tbsps cornstarch
Brown Butter Sweet Potato Mash
- 3 large sweet potatoes cut into 1-inch cubes
- 1/2 cup unsalted butter
- 1 tsp salt
METHOD
- Preheat oven to 350F.
- In large dutch oven or heavy-bottom pot, heat oil over medium heat. Working in batches, sear lamb shanks on all sides. Add red wine and water; scraping bottom of pot with wooden spoon to loosen brown bits. Add onions, onion brine, celery, carrots, tomato paste, date syrup, rosemary, garlic, pepper and salt. Place lid on.
- Transfer to oven and bake (checking half way through to ensure at least 1 inch of liquid remains) until lamb is fork tender, about 3 hours. Transfer lamb to plate and discard rosemary sprigs.
- Mix cornstarch with 1/2 cup of cooking liquid until completely smooth. Stir back into cooking pot. Bring to simmer and continue to cook, stirring, until thickened, about 10 minutes.
- Meanwhile, in large pot, cover sweet potatoes with cold water. Bring to a boil. Reduce to simmer and cook until fork-tender, about 20-25 minutes. Strain and return to pot.
- In small saucepan, melt butter over medium heat. Cook, stirring frequently, until lightly brown in colour and fragrant, about 3-4 minutes; pour over sweet potatoes. Add salt. Whisk or mash until smooth.
- Serve lamb on sweet potatoes with sauce drizzled overtop.
Don't like lamb?
use beef instead
