Braised Lamb Shanks and Portobello Mushroom with Silvered Celery Root and Roasted Garlic
Serves: 10
Ingredients
- 5 1-1/4 pound lamb shanks
- 3/4 cup peanut oil
- 1 onion, diced
- 1 carrot, sliced
- 1/2 head celery, sliced (reserve leaves for garnish)
- 2 heads garlic, separated into cloves and peeled
- 2 leaks, sliced
- 1 cup white wine
- 3 cups lamb or chicken stock
- 1/2 bunch parsley, stems only (use leafy tops for celery root recipe)
- 1/2 bunch thyme
- 3 bay leaves
- 1/2 pound unsalted butter
- 10 baby arugula leaves (for garnish)
- 10 garlic blossoms (for garnish, optional)
- 10 Portobello mushrooms, stemmed
- 10 cloves garlic, minced
- 2-1/2 cups chicken stock
- 1-1/2 tablespoons olive oil, plus some to saute
- 40 cloves garlic, peeled
- kosher salt and freshly ground pepper
- olive oil
- 4 celery roots, peeled and thinly sliced
- 2 onions, peeled and sliced
- 1-1/4 cups chicken stock
- pinch of salt
- 1/2 bunch parsley sprigs, stems removed (for garnish)
Directions
- Using an Oster® electric skillet, sear lamb shanks in peanut oil. Obtain an even, rich brown color, then remove lamb shanks from pan and set aside.
- Add onion, carrot, celery, garlic and leek to skillet, and saute until caramelized to a uniform brown.
- Deglaze this mirepoix with white wine, and reduce until dry.
- Add stock. Bring to a boil, then simmer.
- Return lamb shanks to skillet, and add parsley stems, thyme and bay leaves.
- Simmer lamb shanks until tender and beginning to fall off the bone.
- Lift shanks from braising liquid and allow to cool.
- Once cooled, remove meat from bones.
- Strain braising liquid, and reduce until au jus resembles a sauce that has consistency but is not too thick.
- Finish with unsalted butter.
- Place mushrooms into a casserole or braising dish.
- Add garlic, stock and olive oil.
- Bake uncovered in 325-degree oven until tender (about 30 minutes).
- Remove mushrooms from braising liquid.
- Strain liquid, and reduce to a syrup consistency. Reserve.
- In a hot saute pan, saute Portobellos in a touch of olive oil.
- In a saute pan, toss whole garlic cloves with salt and pepper to taste and enough olive oil to barely cover.
- Cover with aluminum foil and slowly bake in a 300-degree oven until tender (about 25 minutes).
- Once tender, strain cloves and reserve the oil.
- Put celery root and onion into a roasting pan and add chicken stock and salt.
- Braise until tender.
- Strain.
- Heat lamb shanks and roasted garlic together in a fair amount of the lamb sauce.
- Toss celery root with parsley sprigs.
- Place some celery root mixture onto the center of each dinner plate.
- Place a Portobello mushroom directly onto the celery root.
- Carefully spoon braised lamb onto mushroom.
- Drizzle the plate with a touch of Portobello syrup and olive oil reserved from the roasted garlic.
- Garnish with fresh celery leaves, arugula and garlic blossoms.
