BRAISED LAMB SHANKS
A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th and 19th century American history. Featuring over 150 elegant and approachable recipes featured in the Taste of History television series, paired with elegantly styled food photography, readers will want to recreate these dishes in their modern-day kitchens. Woven throughout the recipes are fascinating history lessons that introduce the people, places, and events that shaped our unique American democracy and cuisine. For instance, did you know that tofu has been a part of our culture's diet for centuries? Ben Franklin sung its praises in a letter written in 1770!
With recipes like West Indies Pepperpot Soup, which was served to George Washington's troops to nourish them during the long winter at Valley Forge to Cornmeal Fried Oysters, the greatest staple of the 18th century diet to Boston's eponymous Boston Cream Pie, A TASTE OF HISTORY COOKBOOK is a must-have for both cookbook and history enthusiasts alike.
SERVES 4
See Season 9, Episode 910
A Taste of History ’s home base for filming open-hearth cooking is Harriton House in Bryn Mawr, a suburb of Philadelphia, which was the home of Charles Thomson. Thomson and Thomas Jefferson were close friends, and when Jefferson wanted to escape the city of Philadelphia for a breath of fresh air, he would often join Thomson at Harriton House.
The trip was a fifteen-mile journey; Jefferson would ride by horseback from his home at Seventh and Market Street in Philadelphia to Harriton House. As a result, Jefferson would often stay for long weekends. It was not just the change of scenery that inspired these trips, though. Jefferson and Thomson shared many stances including the abolition of slavery, which was a radical concept at the time. While lamb would have been out of reach for many during the eighteenth century—sheep were valuable livestock because the production of wool was important—Thomson and Jefferson would have enjoyed lamb dishes, such as this recipe, while relaxing in the Pennsylvania countryside.
Charles Thomson is a name that may be less familiar than other Founding Fathers such as Franklin, Washington, and Jefferson, but his contributions were just as significant. He was the original secretary of the Continental Congress—succeeded by George Washington. At the time, this position was considered by some as the equivalent of the “Prime Minister of America.”
INGREDIENTS
- ¼ cup vegetable oil
- 4 lamb hind-shanks
- Kosher salt and freshly ground black pepper
- 1 white onion, cut into 1-inch dice
- 2 tablespoons minced garlic (about 4 cloves)
- 2 cups dry red wine, such as Burgundy
- 3 cups Demi-Glace
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 2 rutabagas, peeled and cut into 1-inch dice
- 2 parsnips, peeled and cut into 1-inch dice
- 2 large carrots, peeled and cut into 1-inch dice
- 1 celery root (celeriac), peeled and cut into 1-inch dice
DIRECTIONS
Preheat oven to 375°F.
Heat the oil in a large Dutch oven or stockpot set over high heat.
Season the lamb shanks with salt and pepper, add them to the oil and sear on all 4 sides until golden brown, 3 to 4 minutes per side, for a total of 12 to 15 minutes.
Using tongs, transfer the browned lamb shanks to a platter. Add the onion and garlic to the pot and cook over medium heat until the onions become translucent and the edges just begin to brown. Return the lamb to the Dutch oven and add the red wine, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Add the demi-glace, rosemary, and thyme. Cover, and bake in the oven for 45 minutes.
Add the rutabagas, parsnips, carrots, and celery root to the pot. Return the pot to the oven and bake uncovered for another 25 to 30 minutes, until the shanks are tender (internal temperature about 145°F for medium-rare, or up to 170°F for well-done). About 1 or 2 inches of the bone will be exposed.
Remove the sprigs of rosemary and thyme, adjust seasoning as desired, and transfer the lamb shanks to a platter. Arrange the vegetables with any juices around the meat and serve immediately.
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