Description
Tender lamb shanks braised in a rich red wine and herb sauce, served over creamy parsnip mash and topped with festive garnishes for an elegant, comforting meal.
Ingredients
Scale
For the Crust:
- 4 lamb shanks, trimmed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 4 garlic cloves, minced
- 2 cups dry red wine
- 4 cups beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
- 4 large parsnips, peeled and chopped
- 2 tablespoons butter
- 1/4 cup heavy cream
- Fresh parsley, chopped (for garnish)
- Pomegranate seeds (for garnish)
Instructions
1. Prepare the Crust:
- Season lamb shanks with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown shanks on all sides, then remove and set aside.
- Add onion, carrots, and garlic to the pot and sauté until softened, about 5 minutes. Pour in red wine to deglaze, scraping up browned bits, and simmer for 3 minutes.
- Return lamb shanks to the pot. Add beef broth, rosemary, thyme, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours until lamb is tender.
- While lamb braises, boil parsnips in salted water until soft, about 15 minutes. Drain, mash with butter and cream until smooth, and season with salt and pepper.
- Remove lamb shanks from pot and keep warm. Simmer the braising liquid uncovered for 10-15 minutes to thicken slightly. Serve lamb over parsnip mash, drizzled with sauce and garnished with parsley and pomegranate seeds.
Notes
You can customize the seasonings to taste.