Lamb Shanks With Celery Root and Thyme
- 1 tablespoon vegetable oil
- 2 lamb shanks, about 1 pound each
- 1/2 medium-size onion, peeled and sliced thin
- 1 1-pound celery root, trimmed, pared and cut in 1/2-inch pieces
- 1/2 pound fresh mushrooms cleaned and sliced
- 1 1/4 cups water
- 1 tablespoon chopped fresh thyme, or 1/2 tablespoon dried
- 1/2 cup dried tomatoes (see note)
- 1 cup dry white wine
- 1 cup lamb or veal stock
- Salt and freshly ground pepper to taste
- Preheat oven to 350 degrees.
- Place a heavy iron skillet over high heat, adding oil when pan is hot.
- Add lamb shanks and brown well on all sides.
- Remove from pan and set aside.
- Reduce heat and add onion, celery root and mushrooms with 1/4 cup of the water.
- Stir and scrape to loosen browned particles.
- Add thyme and cook 8 to 10 minutes, or until vegetables begin to soften around the edges.
- Add tomatoes; stir to combine well, and then put shanks on top of vegetables.
- Add wine and stock, plus the remaining 1 cup of water.
- Bring to a simmer on top of stove, cover tightly with foil and put skillet in hot oven.
- Braise shanks until tender, 1 to 1 1/2 hours, stirring occasionally.
- Before serving, add salt and pepper as desired.
- Serve immediately.
vegetable oil, lamb shanks, onion, celery root, mushrooms, water, fresh thyme, tomatoes, white wine, lamb, salt
Taken from cooking.nytimes.com/recipes/4560 (may not work)