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.
This recipe was created by Café RICARDO chef, Isabelle Deschamps-Plante.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.