Quick Steam-Braised Lamb Shanks with Parsnip-Cauliflower Purée & Roasted Brussels Sprouts

Yes—if you use the lamb shanks in a quick-cook format. Instead of classic braising, pressure the flavor by using a covered stovetop steam-braise with smaller shanks, then finish with a glossy leek-pan sauce. It won’t be fall-off-the-bone like a 2-hour braise, but it can still be upscale and very good in under an hour.

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Ingredients

Simple Truth® Natural Lamb Shank about 2.5-3 lb / 4 smaller shanks $8.49
Organic Leeks 1 bunch $5.49
Parsnips Bulk 1 lb $3.49/lb
Organic Cauliflower 1 lb $3.49/lb
Fresh Brussels Sprouts - Order by the Pound 1 lb $3.99/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
Fresh Organic Lemon 1 $1.69
Simple Truth Organic® Rosemary 1 pack $2.79
Organic Italian Parsley 1 bunch $2.49

Instructions

Pick the smallest lamb shanks in the pack if possible. Pat dry 4 shanks and season aggressively with salt, pepper, chopped rosemary, and 2 minced garlic cloves.
Heat oven to 450°F. Halve 1 lb Brussels sprouts and toss with oil, salt, and pepper on a sheet pan. Roast 18 to 22 minutes until browned and crisp at the edges.
At the same time, peel and chop 1 lb parsnips and break 1 lb cauliflower into florets. Put them in salted water, bring to a boil, and cook until very tender, about 15 minutes.
Meanwhile, heat a wide Dutch oven or deep skillet with a lid. Sear the 4 lamb shanks in oil over medium-high heat until well browned on most sides, about 10 minutes total. Remove briefly.
Add 2 sliced shallots, 1 cleaned and sliced leek, and 3 smashed garlic cloves to the pot. Cook 3 to 4 minutes until softened. Add 1 1/2 cups chicken broth and a strip of lemon zest, scraping up browned bits. Return the lamb shanks, cover tightly, and simmer over low heat for 25 minutes, turning once halfway through.
Drain the parsnips and cauliflower. Purée or mash with olive oil, salt, pepper, and a splash of broth until silky. Keep warm.
Check the lamb: if a knife meets only light resistance near the thicker parts, it’s ready enough for this quick method. Move shanks to a warm plate and cover loosely.
Simmer the cooking liquid uncovered 4 to 5 minutes to reduce. Stir in chopped parsley and a squeeze of lemon juice. Taste and adjust seasoning.
Plate the parsnip-cauliflower purée, add the roasted Brussels sprouts, top with a lamb shank, and spoon over the glossy leek-shallot sauce.

Cook time: 55 minutes

Estimated cost: $34-42

Health notes: Rich special-occasion dish with strong protein, balanced by spring vegetables and a lighter broth-based sauce.

Drink pairing: Oregon Pinot Noir, especially Stoller Family Estate or Erath

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