Balsamic & Citrus-Braised Lamb Shanks w/ Whipped Parsnip Purée
INGREDIENTS
For the lamb shanks:
- 2 (1-pound) lamb shanks
- 2 1/2 teaspoons kosher salt, divided
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1 teaspoon freshly ground black pepper, divided
- 1 small fennel bulb
- 1 head garlic
- 1 medium orange
- 1 medium lemon
- 1/2 bunch fresh thyme
- 1 small carrot
- 1/2 small yellow onion
- 1 celery stalk
- 1 1/2 tablespoons olive oil, divided
- 1 tablespoon tomato paste
- 2 teaspoons ground coriander
- 2 cups beef stock or broth
- 1 cup dry red wine
- 3 tablespoons balsamic vinegar
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Balsamic glaze, for serving
For the parsnip pureé:
- 1 large parsnip
- 1 small Yukon gold potato
- 2 cups whole milk
- 2 cloves garlic
- 1/2 teaspoon kosher salt
INSTRUCTIONS
Make the lamb:
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Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, season the lamb and prepare the aromatics and vegetables.
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Pat 2 lamb shanks dry with paper towels, then season with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Halve 1 head garlic to expose all the cloves. Tie 1/2 bunch fresh thyme together with kitchen twine. Using a vegetable peeler, remove 3 wide strips of zest from 1 medium orange and 2 wide strips of zest from 1 medium lemon (save the zested fruits for another use).
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Prepare the following, placing them all in the same medium bowl: peel and dice 1 small carrot, 1/2 small yellow onion, 1 celery stalk, and 1 small fennel bulb.
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Heat 1 tablespoon of the olive oil in a large Dutch oven over medium heat until shimmering. Add the lamb shanks and sear, pressing them down with tongs occasionally, until deep golden brown on all sides, 10 to 12 minutes total. Transfer the shanks to a plate.
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Reduce the heat to medium and add the remaining 1/2 tablespoon olive oil to the pot. When the oil is shimmering, add the diced vegetables and sauté until beginning to lightly brown, 6 to 8 minutes. Add the orange zest, lemon zest, 1 tablespoon tomato paste, and 2 teaspoons ground coriander. Cook, stirring often, until the coriander is fragrant and toasted, about 2 minutes.
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Add the thyme, garlic halves, 1 cup dry red wine, 2 cups beef stock, 3 tablespoons balsamic vinegar, and remaining 1/2 teaspoon kosher salt. Stir to combine and bring to a simmer. Return the lamb shanks to the pot, nestling them into the liquid.
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Cover and braise in the oven, flipping the shanks halfway through, until the meat is very tender and just about to fall off the bone, about 3 hours total. Meanwhile, make the parsnip purée about 30 minutes before the shanks are ready.
Make the parsnip purée:
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Peel and dice the parsnip (about 1 cup) and potato (about 1/2 cup). Place in a medium saucepan and add 2 cups whole milk, 2 garlic cloves, and 1/2 teaspoon kosher salt. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook uncovered until the vegetables are tender, 15 to 20 minutes.
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Transfer the vegetables, garlic, and cooking liquid to a food processor fitted with the blade attachment. Process until smooth, about 2 minutes. Serve the shanks with the parsnip purée with some of the braising liquid and a drizzle of balsamic glaze.