Lamb Shanks with Cranberries, Rosemary, Garlic Mashed Potatoes and Jerusalem Artichokes
Lamb Shanks with Cranberries, Rosemary, Garlic Mashed Potatoes and Jerusalem Artichokes
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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
  • Preparation
  • 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.
  • Description
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