Braised Lamb Shanks & Root Vegetable Puree
- 3 slices bacon, diced
- 2 lamb shanks
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 1/2 onion, peeled and diced
- 1 leek, rinsed thoroughly and diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 3 cups beef stock
- 1.5 ounce container veal demi-glace (optional)
- 3-4 sprigs fresh thyme
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 2 carrots, peeled and medium diced
- 2 sweet potatoes, peeled and medium diced
- 2 parsnips, peeled and medium diced
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream, warmed
- Kosher salt and freshly ground black pepper
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaves (2)
- Carrot (4)
- Celery (2 stalks)
- Leek (1)
- Onion (1/2)
- Parsnips (2)
- Sweet potatoes (2)
- Thyme, fresh (3 sprigs)
- Meat
- Bacon (3 slices)
- Lamb shanks (2)
- Veal demi-glace (1 1.5 ounce container)
- Canned Goods
Beef stock (3 cups)- Tomato paste (1 tablespoon)
- Cooking & Baking
- Garlic cloves (2)
- Kosher salt and freshly ground black pepper (2)
- Dairy
- Butter, unsalted (2 tablespoons)
- Heavy cream (1/4 cup)
- Beer, Wine & Liquor
- Red wine, dry (1 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published February 13, 2012 (1 year ago).
56 people saved this recipe.
