Lamb Shanks With Celery Root and Thyme
- Total Time
- 2 hours 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- 1tablespoon vegetable oil
- 2lamb shanks, about 1 pound each
- ½medium-size onion, peeled and sliced thin
- 11-pound celery root, trimmed, pared and cut in ½-inch pieces
- ½pound fresh mushrooms cleaned and sliced
- 1¼cups water
- 1tablespoon chopped fresh thyme, or ½ tablespoon dried
- ½cup dried tomatoes (see note)
- 1cup dry white wine
- 1cup lamb or veal stock
- Salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
544 calories; 30 grams fat; 12 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 41 grams protein; 1417 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Preheat oven to 350 degrees.
- Step 2
Place 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.
- Step 3
Reduce heat and add onion, celery root and mushrooms with ¼ 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.
- Step 4
Add 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 1½ hours, stirring occasionally.
- Step 5
Before serving, add salt and pepper as desired. Serve immediately.
Tip
- Dried tomatoes can be found in many grocery stores and can be added to the recipe as directed without presoaking.
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Es
Absolutely delicious. The meat just falls off the bone. Cook a day ahead and reheat to serve. I used cherry tomatoes that I had roasted at the end of the summer and froze and served the dish with a good bread. Also, I used beef stock but it wouldn't matter what stock or water for that matter you use. A delicious dish that brings up a delicious and lamb that just melts in your mouth.
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