Ingredients

6 Lamb Shank (about 14 ounces each)

1/4 cup Olive Oil

12 oz Cipollini Onions

6 Celery, stalk (1/2 inch bias cut)

1 sprig Sage

2 Bay Leaf Dried

8 oz Dried Plum

8 cloves Garlic, smashed

1 1/2 tsp Ground Coriander

1 tsp Ground Cumin

1/2 tsp Ground Allspice

1/4 tsp Ground Nutmeg

1/4 tsp Ground Cinnamon

3 tbsp Tomato Paste

1 tbsp Harissa (or other chili paste)

1 1/2 cup Red Wine

1 can Diced Canned Tomatoes (14.5 oz)

3 cup Water

2 heaping tbsp Bouillon

10 Rainbow Carrots (peeled with tops on)

Directions

Preheat the oven to 350°F. Season the lamb shanks generously with 2 tsp kosher salt and 1 tsp black pepper. Sear the lamb: Heat a Dutch oven over high heat. Add the olive oil and heat until it begins to smoke. Sear the lamb shanks on all sides in batches to avoid overcrowding. Once browned, set aside.

Sauté the aromatics: Reduce the heat to medium and add the cipollini onions, celery, sage, bay leaves, and 1 tsp kosher salt and ½ tsp black pepper. Sauté until the onions and celery begin to caramelize. Build flavor: Stir in the dried plums, garlic, coriander, cumin, allspice, nutmeg, and cinnamon. Sauté for about one minute, until fragrant.

Cook the tomato paste: Lower the heat to medium-low and add the tomato paste and harissa. Stir continuously with a wooden spoon until the tomato paste caramelizes and starts to stick to the bottom of the pot. Deglaze with wine: Reduce the heat to low and carefully add the red wine, scraping up any browned bits. Simmer until most of the wine has evaporated.

Braise the lamb: Add the diced tomatoes, water, and bouillon. Increase the heat to edium-high and bring to a gentle simmer. Nestle the lamb shanks into the pot with the bone facing up. Cover with parchment paper and a lid.

Bake: Transfer the Dutch oven to the preheated oven and braise for 2 hours and 15 minutes.

Add the carrots: Carefully remove the Dutch oven from the oven and add the carrots to the pot. Cover and return to the oven for another 45 minutes.

Final seasoning: Taste and adjust seasoning with additional salt, if needed.

Serve: Remove the lamb shanks from the pot and serve over celery root-parsnip purée. Spoon some of the braising liquid over the top and enjoy!

Celeriac-Parsnip Puree

Ingredients

3 tbsp Mushroom Soup Seasoning Mix (or bouillon)

2 cup Water

3 Medium Parsnips, Peeled And Diced (about one pound)

1 Celery Root, Peeled And Diced (about one pound)

3 clove Garlic, smashed

2 tbsp Extra Virgin Olive Oil

1 1/2 tsp Kosher Salt

Directions

Heat the olive oil in a small saucepan over medium heat. Add the parsnips, celery root, and garlic. Sauté for about 30 seconds. Cover with a lid and let steam for 2 minutes. Stir the vegetables, cover again, and steam for another minute. Add the water, mushroom soup seasoning mix (or bouillon), and kosher salt. Bring to a boil. Reduce to a simmer and cook for about 20 minutes, or until the parsnips and celery root are fork-tender.

Transfer to a food processor and blend until smooth and velvety. Adjust seasoning as needed.