Slow-Braised Lamb Shanks with Parsnip-Potato Mash and Lemoned Kale
A restaurant-style slow braise that uses lamb shanks for maximum luxury and make-ahead ease. The finish is brighter and more refined than rustic stew, with tender greens and a smooth celery-root-style feel approximated here by parsnip and potato.
Back to full listIngredients
- Simple Truth® Natural Lamb Shank about 3 lb / 4 shanks $8.49
- Yukon Gold Potatoes 1 lb $1.49/lb
- Parsnips Bulk 1 lb $3.49/lb
- Organic Kale 1 lb $2.99
- Organic Leeks 1 bunch $5.49
- 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
- Simple Truth Organic® Rosemary 1 pack $2.79
- Fresh Organic Lemon 1 $1.69
- Parsley 1 bunch $1.69
Instructions
- Heat oven to 325°F. Season 4 lamb shanks generously with salt and pepper. Slice shallots and leeks; mince garlic.
- Brown lamb shanks in a heavy pot with oil until well caramelized on all sides. Remove.
- Cook shallots, leeks, and garlic in the pot until softened. Add chopped rosemary and 3 cups broth. Return lamb shanks, cover, and braise in the oven 1 hour 45 minutes to 2 hours until fork-tender.
- Boil 1 lb Yukon Gold potatoes and 1 lb parsnips until soft. Mash with olive oil, salt, pepper, and a little broth until smooth.
- Sauté kale in olive oil with a splash of broth until tender; season with salt, pepper, and lemon juice.
- Reduce braising liquid on the stove until lightly thickened and glossy. Stir in chopped parsley.
- Plate the mash, add sautéed kale, top with lamb shank, and spoon over the sauce.
Cook time: 2 hours 15 minutes
Estimated cost: $40-48
Health notes: Comforting and rich, but with a clean vegetable base and no heavy cream. Best as a celebratory cold-weather dinner.
Drink pairing: Stoller Family Estate Willamette Valley Pinot Noir or Erath Pinot Noir Oregon Red Wine