Lamb Shanks With Celery Root and Thyme

By Nancy Harmon Jenkins

Published February 26, 1991

Total Time
2 hours 30 minutes
Rating
5(6)
Comments
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Featured in: COOKS ON THE MAP - THIS MONTH: JAMIE NICHOLL, BRIGHTWOOD, VA.; Self-Taught Farmer, Self-Taught Cook

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Ingredients

Yield:2 to 4 servings

  • 1 tablespoon vegetable oil

  • 2 lamb shanks, about 1 pound each

  • ½ medium-size onion, peeled and sliced thin

  • 1 1-pound celery root, trimmed, pared and cut in ½-inch pieces

  • ½ pound fresh mushrooms cleaned and sliced

  • 1 ¼ cups water

  • 1 tablespoon chopped fresh thyme, or ½ tablespoon dried

  • ½ cup dried tomatoes (see note)

  • 1 cup dry white wine

  • 1 cup lamb or veal stock

  • Salt and freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

20 grams carbs; 150 milligrams cholesterol; 628 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 35 grams fat; 4 grams fiber; 1461 milligrams sodium; 48 grams protein; 7 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

  1. Step 1

    Preheat oven to 350 degrees.

  2. 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.

  3. 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.

  4. 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 1 ½ hours, stirring occasionally.

  5. 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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Ratings

5 out of 5
6 user ratings
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Comments

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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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