Careme

Ingredients

• Simple Truth® Natural Lamb Shank about 3 lb / 4 shanks $8.49
• Organic Leeks 1 bunch $5.49
• Organic Cauliflower 1 lb $3.49/lb
• Parsnips Bulk 1 lb $3.49/lb
• Green Savoy Cabbage 1 lb $2.69/lb
• Shallots 2 medium $4.49/lb
• Kroger® Whole Garlic Bulbs 1 bulb $2.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 carton $1.79
• Simple Truth Organic® Rosemary 1 pack $2.79
• Simple Truth Organic® Thyme 1 pack $2.79
• Fresh Organic Lemon 1 $1.69
• Organic Italian Parsley 1 bunch $2.49

Instructions

1. Heat oven to 325°F. Pat dry 4 lamb shanks and season well with salt and pepper. Slice 2 shallots, 1 cleaned leek, and 4 garlic cloves. Peel and cut 1 lb parsnips; break 1 lb cauliflower into florets. Thinly shred 1 lb Savoy cabbage and slice the remaining leek.
2. In a Dutch oven or heavy oven-safe pot, sear the lamb shanks in oil over medium-high heat until deeply browned on all sides, about 10 to 12 minutes total. Remove to a plate.
3. Lower heat to medium. Add the sliced shallots, the first leek, and garlic cloves. Cook 4 to 5 minutes until softened and lightly golden. Add chopped rosemary and thyme.
4. Pour in about 3 cups chicken broth, scraping up browned bits. Return lamb shanks to the pot; liquid should come about halfway up the meat. Cover and braise in the oven 1 hour 30 minutes to 1 hour 45 minutes, until very tender.
5. Meanwhile, simmer the 1 lb parsnips and 1 lb cauliflower in salted water until soft, about 15 minutes. Drain and purée with olive oil, salt, pepper, and enough broth to make it silky. Keep warm.
6. Sauté the shredded Savoy cabbage and remaining sliced leek in olive oil with salt and pepper until tender and glossy, 8 to 10 minutes. Finish with a squeeze of lemon.
7. When lamb is tender, remove shanks and tent loosely. Skim excess fat from the braising liquid, then simmer on the stove 8 to 10 minutes until slightly reduced and glossy. Stir in chopped parsley and a little lemon zest.
8. Plate a swoosh of parsnip-cauliflower purée, add a nest of leeky cabbage, set a lamb shank on top or alongside, and spoon over the reduced braising sauce. Garnish with more parsley.