Slow-Braised Lamb Shanks with Celery Purée by Tanerxaydin

Ingredients

• 4 lamb shanks
• 2 tbsp olive oil
• 1 cup red wine
• 2 cup beef stock
• 1 bunch fresh thyme
• 3 sprigs fresh rosemary
• 2 bay leaves
• 600g (1.3 lb) potatoes, peeled and cubed
• 500g (1.1 lb) celery stalks, chopped
• 1/2 cup heavy cream
• 1 tsp salt (adjust to taste)

Instructions

1. Preheat oven to 160°C (325°F). Season lamb shanks generously with salt.
2. Heat olive oil in a heavy-bottomed oven-safe pot over medium-high heat and sear lamb shanks until deeply browned on all sides, about 8-10 minutes.
3. Remove lamb, deglaze the pot with red wine, scraping up browned bits, and reduce slightly for 3 minutes.
4. Return lamb to the pot, add beef stock, thyme, rosemary, and bay leaves, then cover and braise in the oven for 3 hours until meat is tender.
5. Toss potato cubes with oil and roast on a separate tray at 200°C (400°F) for 35-40 minutes until crisp.
6. Boil celery stalks in water until very soft, about 15 minutes, then drain and blend with heavy cream until smooth.
7. Strain the braising liquid, simmer in a pan until reduced to an intense jus, and serve over the lamb with the potatoes and purée.