Braised Lamb Shanks with Celery Root and Rosemary
2 tablespoons extra virgin olive oil
2 lamb shanks , trimmed of excess fat
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
Sprinkle shanks with salt and let sit while you prep the ingredients.
Heat oil in a large , thick-bottomed pot on medium high heat. Pat shanks dry with paper towels, add them to the pot and sear to brown on all sides. When sufficiently browned, remove shanks to a bowl, set aside.
Add chopped onions to the pot and cook until translucent and beginning to color, about 5 minutes. Add garlic cloves and cook a minute more.
Place sprigs of rosemary, thyme, the bay leaves on top of the onions. Place the seared lamb shanks on top. Sprinkle with a teaspoon of salt. Add the chicken stock. Bring the stock to a simmer, lower the heat to the lowest setting to maintain a simmer, and cover. Let simmer for 1 hour.
While the shanks are cooking prepare the celery root and cabbage. Cut off the knobby end of the celery root. Place the celery root cut side down on cutting board to stabilize it. Use a strong knife to cut away the outside peel. Once peeled, cut the celery root into 1 1/2-inch cubes. Core the cabbage and slice the cabbage into 1 1/2-inch thick slices.
After an hour, remove the shanks from the pot. Add the sliced cabbage and chunks of celery root. Sprinkle with balsamic vinegar. Return the shanks to the pot, nestling them in the celery root and cabbage.
Increase heat to return the pot to a simmer, lower the heat to maintain a simmer, cover and cook for another 45 minutes to an hour, until the celery root is cooked through and the shanks are tender.
Remove the shanks from the pot. Cut the meat away from the bones. Roughly chop the meat and return to the pot. Add salt and pepper to taste. Sprinkle with parsley to serve.