The Recipes

Braised Lamb Shank with Cauliflower Puree

And... my roasted cauliflower from earlier this week is getting put to even more use.  Pefect Friday night dinner.

Braised Lamb Shank with Cauliflower Puree


- 2 lamb shanks (I'm only eating one, but got two for leftovers)
- 1/4 head of roasted cauliflower
- 1 carrot, peeled and cut into large pieces
- 2 ribs celery, cut into large pieces
- 1 small onion, cut into large pieces
- 2 T. tomato paste
- 1 clove garlic
- 1 c. red wine
- 2 c. beef or chicken stock
- 1 bay leaf
- Salt
- Pepper
- Olive oil
- Gremolata for garnish (chopped parsley, thyme, garlic, and orange zest)

Preheat the oven to 350 degrees.

Pour 1-2 T. of olive oil into a screaming hot dutch oven.  Season the shanks with salt and pepper and sear them on all sides.  Remove them from the pan and set aside.

Put the carrot, celery, onion and garlic into a food processor and puree until the mixture is slightly chunky.  Add the mixture to the dutch oven and allow it to brown for 7-8 minutes.  Add the tomato paste and stir to "wake up" the tomato paste.  Add in the wine and simmer for 3-4 minutes.  Salt and pepper the sauce, then nestle the lamb shanks back in the sauce.  Add the stock and bay leaf, cover, and transfer to the oven for 2 1/2 hours.
Put the roasted cauliflower in a small pot and cover heat through with a light layer of stock.  When it is heated through and completely tender, puree the mixture using an immersion blender or by transferring the mixture to a standing blender.  Spoon the puree onto a plate, and top with a lamb shank and some of the sauce.

Quickly chop together the parsley, thyme, garlic clove and zest of 1/2 orange and sprinkle over the top.  The combination of citrus and fresh herbs really livens up any slow-cooked meat dish.