This Braised Lamb Shank With Parsnip Puree recipe is by Chef Steve Tevere. He suggests pairing this dish with a 2008 Cade Howell Mountain Cabernet Sauvignon. The lamb is simmered with vegetables and red wine then presented on a bed of parsnip puree and topped with gremolata and fleu de sel.
Combine all ingredients in a small bowl, cover and refrigerate. Lamb
Place wine in a small pot and bring to a boil, let flame, reduce to a simmer and cook until alcohol burns off ( only reducing to cook off alcohol ) place aside and let cool.
Peel and dice onion, carrot and celery into large pieces-add to red wine with thyme. when wine is cool pour over lamb shanks and let sit for 24 hours in the refrigerator.
Remove shanks from wine and pat dry. season shanks with salt and pepper and sear on all sides to get even coloring and sear. remove shanks from pan and add wine and vegetable mixture and reduce by 80%. add veal stock and bring to a boil. place shanks and liquid in a roasting pan, cover with aluminum foil and cook at 300 degress until tender – about 3.5 hours- check shanks every hour and rotate pan to ensure even cooking.
While your shanks are braising-peel turnips and potato, cut into even size pieces, cover with water, add 2 teaspoons of kosher salt and bring to a boil, reduce to a simmer when tender strain and puree with warmed half and half and 2 tablespoons butter, season to taste.
Peel and blanch baby turnips and round carrots, cool in an ice bath and set aside.
When shanks are done- remove half of the liquid and strain into a medium sauce pan, simmer, skimming to remove impurities. reduce to cover the back of a spoon. season and pass through a chinoise or other fine mesh strainer.
Saute halved brussels sprouts in olive oil, add blanched carrots and turnips and finish with remaing butter, season to taste.
Place parsnip puree neatly in a shallow bowl or dinner plate and spread with a spoon to make a circle with the puree, place meat end of shank on puree, garnish with two each of the baby turnips and round carrots, and 4 pieces each of the sauteed brussels sprouts. spoon finished sauce on top of meat and drizzle around vegetables. top shanks with gremolata and fluer de sel.