Lamb Shanks With Celery Root and Thyme

Ingredients

• 1 tablespoon vegetable oil
• 2 lamb shanks, about 1 pound each
• ½ medium-size onion, peeled and sliced thin
• 1 1-pound celery root, trimmed, pared and cut in 1/2-inch pieces
• ½ pound fresh mushrooms cleaned and sliced
• 1 ¼ cups water
• 1 tablespoon chopped fresh thyme, or 1/2 tablespoon dried
• ½ cup dried tomatoes (see note)
• 1 cup dry white wine
• 1 cup lamb or veal stock
• Salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1223 calories; 69 grams fat; 29 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 4 grams polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 95 grams protein; 299 milligrams cholesterol; 1343 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

2 to 4 servings

Preparation

1. Preheat oven to 350 degrees.
2. 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.
3. 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.
4. 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.
5. Before serving, add salt and pepper as desired. Serve immediately.

• Dried tomatoes can be found in many grocery stores and can be added to the recipe as directed without presoaking.