Braised Lamb Shanks with Minty Pea Purée
Rich braised lamb shanks get a lift from green peas and fresh mint.
- Yield: 4 to 6 servings
4 to 6 lamb shanks, trimmed of excess fat
Salt and freshly ground black pepper, to taste
Olive oil, for cooking
1 onion, peeled and chopped
3 garlic cloves, crushed or left whole
2 cups red wine
2 to 3 cups chicken, beef or vegetable stock
2 tbsp tomato paste
2 sprigs fresh rosemary or thyme
Minty pea purée
2 cups peas, fresh or frozen
1 garlic clove
2 tbsp fresh mint, plus extra for garnish
¼ cup freshly grated parmesan cheese
Extra-virgin olive oil, for finishing
Preheat oven to 300°F. Season lamb shanks with salt and pepper. Heat a drizzle of oil in a large Dutch oven or braising pan set over medium-high heat and brown lamb on all sides, working in batches so you don’t crowd the pan.
Add onions and sauté for 2 to 3 minutes, until soft. Add garlic and cook for another minute. Return all the lamb shanks to the pan, add wine, stock, tomato paste and rosemary or thyme, then cover and roast for 2½ to 3 hours, turning lamb shanks once or twice, until the meat is very tender.
Meanwhile, cover peas with water in a medium saucepan, add garlic and simmer for 4 to 5 minutes, until bright green and tender. Transfer to a food processor and add mint and parmesan. Pulse until mixture is as chunky or smooth as you like it. Taste and add salt if needed. Spread a large spoonful of pea purée on each plate, and top with a lamb shank. Sprinkle with fresh mint.