Lamb Shanks With Celery Root and Thyme

  1. Preheat oven to 350 degrees.
  2. Place a heavy iron skillet over high heat, adding oil when pan is hot.
  3. Add lamb shanks and brown well on all sides.
  4. Remove from pan and set aside.
  5. Reduce heat and add onion, celery root and mushrooms with 1/4 cup of the water.
  6. Stir and scrape to loosen browned particles.
  7. Add thyme and cook 8 to 10 minutes, or until vegetables begin to soften around the edges.
  8. Add tomatoes; stir to combine well, and then put shanks on top of vegetables.
  9. Add wine and stock, plus the remaining 1 cup of water.
  10. Bring to a simmer on top of stove, cover tightly with foil and put skillet in hot oven.
  11. Braise shanks until tender, 1 to 1 1/2 hours, stirring occasionally.
  12. Before serving, add salt and pepper as desired.
  13. 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)

Another recipe

Switch theme