Braised American Lamb Shank with Herb-smashed Baby Potatoes and Roasted Asparagus

Ingredients

Lamb

6 American Lamb shanks (about 1 pound each)
8 sprigs thyme
6 sprigs parsley
2 sprigs rosemary
Salt and pepper, to taste
4 tablespoons olive oil, divided
1 large onion, diced
6 whole cloves garlic, peeled
4 celery ribs, peeled and chopped
4 large carrots, peeled and chopped
1 bottle dry, fruity red wine
2 cups strained tomatoes
2 cups beef stock
2 tablespoons honey

Potatoes

3 pounds baby red or multi-colored potatoes, scrubbed
1/2 cup olive oil or vegan buttery stick
1/4 cup chopped parsley
1/4 cup chopped basil
2 tablespoons chopped chervil
Salt and pepper, to taste

Asparagus

2 pounds asparagus spears, trimmed
3 tablespoons olive oil, divided
Salt and pepper, to taste

Directions

Lamb

Tie thyme, parsley and rosemary with cooking twine; reserve.  Season lamb shanks generously with
salt and pepper.  Heat 2 tablespoons oil in a large Dutch oven over medium-high heat.  Working
in 2 batches, sear shanks until browned on all sides, about 10 minutes per batch, replacing oil
for second batch.  Remove shanks to a plate.
Drain all but 2 tablespoons fat from Dutch oven; add onion, garlic, celery and carrots.  Cook, stirring, over
medium heat, until carrots begin to soften, about 4 to 5 minutes.  Add wine; bring to a boil.  Reduce heat
and cook until most of liquid is evaporated, about 15 to 20 minutes.  Add tomatoes, beef stock, honey and
herb bundle; return to a boil.  Add reserved shanks; cover tightly, reduce heat to a simmer and
cook, occasionally spooning sauce until shanks are tender, about 3 hours.  Remove shanks from
liquid to a platter; cover to keep warm.
Remove herb bundle and discard.  Pass liquid and solids from Dutch oven through a food mill or fine-mesh strainer.  Return puree to Dutch oven and bring to a boil.  Boil until liquid has reduced by about
half, 20 minutes.  Season with salt and pepper to taste, return  shanks to sauce and keep warm.
Braised American Lamb Shank with Herb-smashed Baby Potatoes and Roasted Asparagus

Potatoes

During last half of lamb braising, place potatoes in a large saucepan and cover with cold water; bring
to a boil.  Reduce heat to a high simmer; cook until potatoes are tender, about 20 minutes.  Drain; return
potatoes to pot; add oil or margarine, parsley, basil, chervil, salt and pepper.  Mash with a potato
masher until chunky; reserve.

Asparagus

Arrange asparagus in a single layer on 2 large baking sheets.  Drizzle each sheet with half of the
oil, salt and pepper; toss to coat.  Roast at 425°F until slightly wilted and edges are browned, about
12 to 14 minutes.  Remove from oven, let cool slightly, and serve with lamb shanks and potatoes.

 

SERVINGS: 6

PREP TIME: 15 Minutes

COOK TIME: 4-4 1/2 Hours