|
SLOW ROASTED LAMB SHANKS WITH ROASTED ROOT VEGETABLES
Preheat oven to 475 degrees.
Rub shanks with salt and pepper to taste and place them meaty-side up in a roasting pan. Roast the shanks for 25 minutes or until browned. Remove from oven.
Reduce oven to 250 degrees. Peel and an onion, carrot and turnip, and cut into large dice. Thinly slice a stalk of celery. Cut a head of garlic in half horizontally. Heat ¼ cup olive oil in a large saucepan over medium-high heat. Toss in the vegetables and sauté for 15 minutes until soft, then caramelized. Stir in thyme, rosemary, fennel and coriander seeds, whole black peppercorns, a bay leaf and some fresh parsley. Increase the heat to high and deglaze the pan with a bottle of white wine. Boil until liquid is reduced by 1/3 and pour over the lamb, spreading the vegetables over the shanks. Add enough water or stock to almost cover the meat. Cover the pan and roast for 7 hours, basting with the pan juices every hour, and adding more liquid as needed.
Remove the shanks from the pan and let cool to room temperature. Strain the braising liquid. Serve a portion of root vegetables under the shank, spoon a little braising juice over the top and garnish with parsley |
