Creative Culinary Solutions

Braised Lamb Shanks with Root Vegetables

Name: Braised Lamb Shanks with Root Vegetables
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 8 servings (1 shank each)
Ingredients: 100 g of LUDA H Instant Brown Gravy Mix, Gluten-Free, Low Sodium 8 of lamb shanks (approximately 350 g each)30 mL of olive oil2 of large onions, diced4 of garlic cloves, minced3 of medium carrots, peeled and cut into chunks2 of parsnips, peeled and cut into chunks2 of medium turnips, peeled and cubed250 mL of dry red wine30 mL of tomato paste5 mL of dried rosemary5 mL of dried thymeBlack pepper to tasteFresh rosemary sprigs for garnish1 L of hot water

Serving suggestion: Serve with creamy polenta, mashed potatoes or crusty gluten-free bread to soak up the sauce.

Difficulty:	9/20
Yield serving:	8 servings (1 shank each)
Preparation time:	20 minutes
Cooking time:	150 minutes

Difficulty

9/20

Yield serving

8 servings (1 shank each)

Preparation time

20 minutes

Cooking time

150 minutes

Ingredients

100 g of LUDA H Instant Brown Gravy Mix, Gluten-Free, Low Sodium
8 of lamb shanks (approximately 350 g each)
30 mL of olive oil
2 of large onions, diced
4 of garlic cloves, minced
3 of medium carrots, peeled and cut into chunks
2 of parsnips, peeled and cut into chunks
2 of medium turnips, peeled and cubed
250 mL of dry red wine
30 mL of tomato paste
5 mL of dried rosemary
5 mL of dried thyme
Black pepper to taste
Fresh rosemary sprigs for garnish
1 L of hot water

Preparation

Preheat oven to 160°C (325°F)
Season lamb shanks generously with black pepper on all sides
In a large Dutch oven, heat olive oil over high heat
Sear lamb shanks on all sides until deeply browned, approximately 4 minutes per side, working in batches to avoid crowding
Remove seared shanks and set aside
Reduce heat to medium
Sauté diced onions and minced garlic in the same pot for 4–5 minutes until softened
Add tomato paste and cook 1 minute, stirring well
Add carrot chunks, parsnip chunks, and turnip cubes and stir to combine
Deglaze pot with red wine, scraping up browned bits from the bottom, and simmer 3 minutes
Prepare LUDA H instant brown gravy mix by whisking 100 g of dry mix into 1 L of hot water (>60°C) until smooth and fully combined
Pour prepared gravy into the pot
Add dried rosemary and thyme and stir well
Return seared lamb shanks to the pot, nestling them into the vegetables
The liquid should come approximately halfway up the shanks
Cover Dutch oven with a lid
Braise in the oven for 2–2.5 hours until the meat is very tender and pulling away from the bone
Remove from oven and skim any excess fat from the surface
Garnish with fresh rosemary sprigs
Serve hot