Lamb Shank With Parsnip Puree and Spring Vegetables

It can’t be sunny forever, can it? When it does turn we have you covered, courtesy of West Oak Restaurant, this classic recipe is the epitome of comfort on a cold day. Mixing a savoury lamb shank with a parsnip puree on a bed of seasonal vegetables, this dish offers a quality meal in a few simple steps.

  • By Chef Tim Cuff, West Oak Restaurant
  • October 1, 2014
  • Active time: 4 servings

Ingredients

Braised Lamb Shank

4 lamb shanks

1.5 tsp smoked paprika

3 litres veal stock

3 roma tomatoes

Salt and pepper

 

Aromatics

10 black peppercorns

2 sprigs thyme

1 small sprig rosemary

4 bay leaves

6 cloves of garlic

 

Mirepoix

1 carrot, peeled and cut into ½ inch pieces

2 stalks celery, cut into ½ inch pieces

2 medium onions, cut into ½ inch pieces

Preparation

Preheat the oven to 500°F.

Sprinkle the lamb shanks with the smoked paprika, salt, and black pepper, drizzle with olive oil, and massage the seasoning and oil into the shanks. Place shanks in a roasting pan, ensuring the lamb shanks have plenty of room—you will be adding the mirepoix and veal stock to the pan later.

Place lamb shanks in preheated oven. If your oven comes equipped with a convection fan, put it on high now. Roast the shanks for 20-30 minutes. Once the shanks appear nicely caramelized, remove the pan from the oven and add your veal stock, roma tomatoes, aromatics and prepared mirepoix.

Place the pan back in the oven, turning down the temperature to 350°F. Continue to cook your shanks for 4-5 hours. Your shanks will be ready when they are meltingly tender, and are easily pierced with a sharp knife. If the shanks feel tough, continue cooking until tender. Once the shanks are done, remove them from the oven and set aside to cool.

For the parsnip puree: Place parsnips and whipping cream in a heavy bottomed saucepan and simmer until the parsnip is fork tender. Add butter and salt to taste. Place parsnips, cream and butter into a blender and blend until smooth. Set aside.

To assemble: Spoon cooked seasonal vegetables of your choice onto plate and rest lamb shank on top of vegetables. Drizzle with any pan drippings and garnish with fresh mint, if desired.

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