This Irish inspired lamb dish turns a tough cut of meat into a savory delight and imparts great flavor to the accompanying root vegetables.
Serves 4
- 3 cloves garlic
- 3 shallots
- 6 Tbsp olive oil
- 1/4 bunch parsley, chopped
- 2 sprigs rosemary, chopped
- 4 lamb shanks
- sea salt and freshly cracked black pepper
- 1 lb. turnips, peeled
- 1/2 lb. rutabaga, peeled and cubed (½”)
- 1 celery root, peeled and cubed (½”)
- 1 leek, white only, cut into 1/4” rounds
- 1 bouquet garni (4 sprigs rosemary, 2 sprigs sage, 1 sprig rosemary)
- 1 1/2c hard cider
- 6 cups poultry stock
1. Peel and mince 2 cloves of the garlic and 1 of the shallots, then transfer them to a large ceramic or glass baking dish. Add oil, parsley, savory, and rosemary to dish and mix well. Liberally season lamb shanks with salt and pepper, then transfer to baking dish and rub all over with the herb marinade. Cover dish with plastic wrap and refrigerate for at least 48 hours and up to 4 days, turning shanks in marinade periodically.
2. Preheat oven to 275 degrees. Peel and thinly slice the remaining garlic clove and set aside. Peel and chop remaining 2 shallots and set aside. Heat a large cast-iron pot or heavy-bottomed casserole over medium-high heat. Remove shanks from dish, discarding marinade, and add to pot. Cook until browned all over, 4 - 5 minutes. Add turnips, rutabaga, celery root, leeks, bouquet garni, cider, and enough stock to just cover shanks and bring to a simmer. Partially cover pot and transfer to the oven to braise until meat is very tender when pierced with a fork, 4 - 6 hours, adding additional stock if needed to keep shanks barely covered. Discard bouquet garni and season to taste with salt and pepper
