Lamb Shanks with Cranberries, Rosemary, Garlic Mashed Potatoes and Jerusalem Artichokes
This braised lamb shank recipe with cranberries is a holiday dish you’ll want to serve every year!
Ingredients
- 4 lamb shanks
- 1/4 cup (55 g) butter
- 2 carrots, diced
- 1 onion, chopped
- 1 celery stalk, diced
- 1 tbsp unbleached all-purpose flour
- 2 tbsp (30 ml) whole-grain mustard
- 1 cup (250 ml) red wine
- 1 cup (250 ml) veal stock
- 4 rosemary sprigs
- 1 orange, quartered
- 3/4 cup (80 g) fresh or frozen cranberries
- 1 head garlic
- 1/2 cup (125 ml) olive oil
- 2 cups (340 g) potatoes, peeled and chopped
- 2 cups (300 g) Jerusalem artichokes, peeled and chopped
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a large ovenproof pot over high heat, brown the lamb shanks in half of the butter. Season withsalt and pepper. Set aside on a plate.
- In the same pot, soften the vegetables in the remaining butter. Season with salt and pepper. Sprinkle with the flour and add the mustard. Cook for 1 minute, stirring constantly. Deglaze with the wine and bring to a boil. Add the veal stock and return the meat to the pot. Add the rosemary, orange pieces and cranberries. Bring to a boil.
- Cover and cook in the oven for 2 hours. Remove the lid and continue cooking for 1 hour, turning the shanks over occasionally, until the meat easily comes away from the bone.
This braised lamb shank recipe with cranberries is a holiday dish you’ll want to serve every year!