Braised lamb shanks
Prep
30 min
Total
3 hours
Serves
6
Easter is coming, and if you don't want to make a traditional meal, we've got just the substitute for you!
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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
Instructions
- 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.