Braised Leg of Lamb With Celery Root Purée
Updated November 13, 2023
Andrew Scrivani for The New York Times
- Total Time
- 5 hours
- Rating
- Comments
- Read comments
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Ingredients
FOR THE LAMB
1 Shank end leg of lamb (4 ½ pounds), bone-in, rinsed and patted dry
3 tablespoons olive oil
1 tablespoon, plus ½ teaspoon kosher salt
1 ¾ teaspoons pepper
2 cups chicken stock
1 bottle fruity white wine
3 small onions, peeled, halved and thinly sliced
3 large carrots, peeled, sliced into ½-inch rounds
1 large parsnip, peeled, sliced into ½-inch rounds
2 rosemary sprigs
2 sage sprigs
1 bay leaf
½ cup pitted and coarsely chopped green olives
2 garlic cloves, finely chopped
FOR THE CELERY ROOT PURÉE
4 medium celeriac bulbs about 3 ½ pounds, peeled and diced
4 garlic cloves, peeled
2 bay leaves
2 tablespoons kosher salt, more to taste
8 tablespoons butter
Freshly grated nutmeg, to taste
Nutritional analysis per serving (6 servings)
35 grams carbs; 274 milligrams cholesterol; 1203 calories; 31 grams monosaturated fat; 6 grams polyunsaturated fat; 35 grams saturated fat; 77 grams fat; 8 grams fiber; 1896 milligrams sodium; 69 grams protein; 9 grams sugar
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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Preparation
- Step 1
To prepare the lamb: Heat oven to 450 degrees. Rub the lamb with 1 tablespoon of oil, and season it with 1 tablespoon salt and 1 ½ teaspoons pepper.
- Step 2
In a medium saucepan over medium-high heat, bring the stock and wine to a boil; allow to reduce for 10 minutes.
- Step 3
Meanwhile, warm the remaining 2 tablespoons of oil in a large Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until soft, 7 to 10 minutes. Stir in the carrots and parsnips, ¼ teaspoon salt, the remaining ¼ teaspoon pepper, rosemary, sage and bay leaf. Turn off the heat and add just enough stock to cover the vegetables. Place the lamb, fatty side up, on top of the vegetables.
- Step 4
Transfer the pot to the oven, uncovered, and cook for 25 minutes. Then add the remaining stock, cover the pot and reduce heat to 325 degrees. Cook for 1 ½ hours, at a bare simmer, reducing heat if necessary, then turn the lamb over. Cook 1 ½ hours longer and turn the lamb over again. Uncover the pot and stir in the olives. Cook another hour, turning the lamb after 30 minutes. At this point the lamb should be soft enough to cut with a serving spoon. If not, cover the pot and continue to cook until it is.
- Step 5
After the lamb has cooked for about 3 hours, prepare the celery root purée: In a large saucepan, combine the celery root, peeled garlic cloves and bay leaves. Pour in 12 cups water and 2 tablespoons of kosher salt. Over medium-high heat, bring to a boil; reduce heat and simmer until tender, 20 to 25 minutes. Drain, discard the bay leaves and transfer the celeriac and garlic to a food processor. Add the butter and nutmeg; process until very smooth. Taste and add more salt if necessary. Keep warm.
- Step 6
Just before serving, mash the finely chopped garlic and the remaining ¼ teaspoon salt to form a paste. Stir it into the lamb’s pan juices.
- Step 7
To serve, make a bed of celery root purée on each plate. Cut the lamb with a serving spoon, and lay some of it over the celery root, along with some vegetables and pan juices.
Private Notes
Comments
Can you use a full leg of lamb (instead of just the shank?)
Benjamin, personally I don't think this is best way to cook a LEG of lamb, because the more tender meat does not need such slow cooking. But the shank, which has more collagen, is great cooked this way. Makes it really tender and the collagen melts away.
For those curious about the missing tomato directive, I simply used a 28 oz can of good DOP Italian Marzanos. I drained the juice from the can into the stock mixture to reduce and then added tomatoes with the parsnips/carrots. It was great. Like others, agree that long braising is best with shanks. I used 3 good sized lamb shanks, not a "leg" of lamb which most butchers butterfly. I reduced the cooking times a bit b/c 3 separate smaller shanks didn't need as much time as a huge leg.
This is an incredible, unforgettable meal. I left out the olives and subbed capers ( for personal preference) but otherwise stuck to the recipe. The lamb was tender and very flavorful and the celeriac purée was delicious. My dinner guests still rave about this dish 2 years later!
Delicious, did on low for five hours
This is delicious! We used lamb shanks instead of the leg, and reduced the times in the oven by half. Also added steamed cauliflower to the celery root mash, which made it a little lighter and more flavourful.