Pirate King's "Parlay" Spiced Lamb Shank with Smashed Roots
This hearty, slow-cooked lamb shank, braised until fall-off-the-bone tender in a richly spiced broth, is a dish fit for a legendary gathering. Served atop a bed of creamy, herb-infused smashed root vegetables, it's a substantive meal that offers comfort and strength for navigating any treacherous waters, or simply a delicious dinner.
Directions
- 1
Preheat the oven to 325°F (160°C). Season the lamb shanks generously with salt and black pepper.
- 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned. Remove the shanks and set aside.
- 3
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- 4
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until reduced by half.
- 5
Stir in the beef broth, crushed tomatoes, bay leaves, cumin, coriander, smoked paprika, and ground cloves. Bring to a boil, then return the seared lamb shanks to the pot.
- 6
Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the lamb is exceedingly tender and easily falls from the bone.
- 7
While the lamb braises, boil the chopped root vegetables in a large pot of salted water until very tender, about 20-25 minutes. Drain thoroughly.
- 8
Return the cooked root vegetables to the hot pot. Add the heavy cream and butter, then mash until creamy and mostly smooth, leaving some texture. Season with salt and pepper to taste.
- 9
Once the lamb is done, carefully remove the shanks from the pot. Skim any excess fat from the braising liquid. Remove the bay leaves.
- 10
To serve, place a generous portion of the smashed root vegetables on each plate. Top with a lamb shank and spoon plenty of the rich braising liquid over it. Garnish with fresh chopped parsley.