Braised Lamb Shanks with Celery Root and Rosemary

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 lamb shanks, trimmed of excess fat
• Salt
• 1 medium onion, chopped
• 8 cloves garlic, peeled and crushed
• 2 sprigs rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 cup chicken stock
• 2 large celery roots
• 1/2 head of green cabbage
• 1 tablespoon balsamic vinegar
• Freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Directions

1. Season the lamb shanks with salt, then leave them to rest while you get everything else ready. Warm the oil in a large, heavy 6 quart pot over medium high heat. Blot the shanks well with paper towels, put them in the hot pot, and brown them thoroughly, turning so each side gets good color.
2. Once the lamb is nicely seared, transfer the shanks to a bowl and keep them nearby. Stir the chopped onions into the pot and cook until they look clear and are just starting to take on color, about 5 minutes. Add the garlic cloves and cook for a minute more. Set the rosemary, thyme and bay leaves over the onions.
3. Put the browned lamb shanks back in the pot on top of the herbs and onions. Scatter a teaspoon of salt over them, then pour in the chicken stock. Bring the liquid to a gentle simmer, turn the heat down as low as it will go while still bubbling softly, cover the pot, and cook for 1 hour.
4. While the lamb cooks, prepare the vegetables. Trim away the knobby end of each celery root, then stand it flat side down on your cutting board so it does not wobble. With a strong knife, slice off the outer peel. Cut the peeled celery root into 1 1/2-inch cubes.
5. Remove the core from the cabbage, then cut the cabbage into 1 1/2-inch thick slices.
6. After the lamb has cooked for an hour, lift the shanks out of the pot. Add the cabbage slices and celery root pieces, then drizzle the balsamic vinegar over the vegetables.
7. Set the shanks back into the pot, tucking them down among the cabbage and celery root.
8. Raise the heat until the pot comes back to a simmer, then reduce it again so it bubbles gently. Cover and continue cooking for 45 minutes to an hour, until the celery root is tender all the way through and the lamb gives easily.
9. Take the shanks out of the pot. Slice the meat off the bones, chop it roughly, and stir it back into the vegetables and broth. Season with salt and pepper to taste, then finish with parsley before serving.