Lamb Shanks with Cranberries, Rosemary, Garlic Mashed Potatoes and Jerusalem Artichokes

Name: Lamb Shanks with Cranberries, Rosemary, Garlic Mashed Potatoes and Jerusalem Artichokes
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4 serving(s)
Ingredients: 4 lamb shanks; 1/4 cup (55 g) butter; 2 carrots, diced; 1 onion, chopped; 1 celery stalk, diced; 1 tbsp unbleached all-purpose flour; 2 tbsp (30 ml) whole-grain mustard; 1 cup (250 ml) red wine; 1 cup (250 ml) veal stock; 4 rosemary sprigs; 1 orange, quartered; 3/4 cup (80 g) fresh or frozen cranberries; 1 head garlic; 1/2 cup (125 ml) olive oil; 2 cups (340 g) potatoes, peeled and chopped; 2 cups (300 g) Jerusalem artichokes, peeled and chopped

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Preparation 30 min
Cooking 3 h 30 min
Servings 4

This braised lamb shank recipe with cranberries is a holiday dish you'll want to serve every year!

Sans noix
Sans oeufs

Ingredients

Lamb Shanks
- 4 lamb shanks
- 1/4 cup (55 g) butter
- 2 carrots, diced
- 1 onion, chopped
- 1 celery stalk, diced
- 1 tbsp unbleached all-purpose flour
- 2 tbsp (30 ml) whole-grain mustard
- 1 cup (250 ml) red wine
- 1 cup (250 ml) veal stock
- 4 rosemary sprigs
- 1 orange, quartered
- 3/4 cup (80 g) fresh or frozen cranberries
Mashed Potatoes and Jerusalem Artichokes
- 1 head garlic
- 1/2 cup (125 ml) olive oil
- 2 cups (340 g) potatoes, peeled and chopped
- 2 cups (300 g) Jerusalem artichokes, peeled and chopped

Preparation

Lamb Shanks
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a large ovenproof pot over high heat, brown the lamb shanks in half of the butter. Season withsalt and pepper. Set aside on a plate.
- In the same pot, soften the vegetables in the remaining butter. Season with salt and pepper. Sprinkle with the flour and add the mustard. Cook for 1 minute, stirring constantly. Deglaze with the wine and bring to a boil. Add the veal stock and return the meat to the pot. Add the rosemary, orange pieces and cranberries. Bring to a boil.
- Cover and cook in the oven for 2 hours. Remove the lid and continue cooking for 1 hour, turning the shanks over occasionally, until the meat easily comes away from the bone.
Mashed Potatoes and Jerusalem Artichokes
- Meanwhile, cut the top off the head of garlic. Place in an ovenproof dish and drizzle with the oil. Bake for 30 minutes or until nicely roasted.
- Place the potatoes and Jerusalem artichokes in a pot. Cover with cold water and season with salt. Bring to a boil and cook until tender. Drain and return to the pot.
- With a potato masher, coarsely mash the potatoes and Jerusalem artichokes. Squeeze the flesh of the roasted garlic into the vegetable purée. Season with salt and pepper. Mix well to combine.
- Serve the mashed vegetables with the lamb and sauce.

Note from Ricardo

This recipe was created by Café RICARDO chef, Isabelle Deschamps-Plante.

Personal Note

RICARDO Potato Masher

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This stainless steel potato masher can be used directly into your non-stick cooking pots without scratching thanks to its silicone rim. Ultra-resistant, it can withstand temperatures up to 230 °C/446 °F.

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Lamb Shanks with Cranberries, Rosemary, Garlic Mashed Potatoes and Jerusalem Artichokes

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