Careme

Ingredients

• Simple Truth® Natural Lamb Shank about 2.5 lb / 4 small shanks $8.49
• White Sweet Potato 2 lb $2.69/lb
• Green Savoy Cabbage 1 lb $2.69/lb
• Shallots 2 $4.49/lb
• Kroger® Whole Garlic Bulbs 1 bulb $2.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 carton $1.79
• Fresh Organic Lemon 1 $1.69
• Simple Truth Organic® Rosemary 1 pack $2.79
• Parsley 1 bunch $1.69

Instructions

1. Season 4 small lamb shanks with salt, pepper, chopped rosemary, and minced garlic.
2. Peel and cube 2 lb white sweet potatoes; start them boiling in salted water until tender, about 15 minutes.
3. Thinly slice 1 lb Savoy cabbage and 2 shallots.
4. Brown the lamb shanks in a heavy covered skillet or Dutch oven in a little oil, about 8 to 10 minutes total. Remove briefly.
5. Add the shallots to the pot and cook 2 minutes. Pour in 1 1/2 cups broth, scrape the pan, return the shanks, cover tightly, and simmer 25 to 30 minutes, turning once.
6. While the lamb cooks, sauté the cabbage in a separate skillet with oil, salt, pepper, and 1 minced garlic clove until silky, about 8 minutes. Finish with a small squeeze of lemon.
7. Drain and mash the white sweet potatoes with olive oil, salt, pepper, and a splash of broth until smooth.
8. Remove the shanks, then reduce the cooking liquid for a few minutes until glossy. Stir in chopped parsley and a few drops of lemon juice.
9. Serve the mash under the lamb shanks with the cabbage to the side and spoon over the sauce.