Page 15 - cookbook 2019 wob

Lamb Shank with Root @the_chefs_wife_

Vegetables and Pomegranates

by: Adina Moss

INGREDIENTS:
For the baby carrots: For the lamb:
2 bunches baby carrots 4 lamb shanks
w/ tops. 3 carrots
3 tbsp. of olive oil 4 celery stalks
2 tbsp. of honey 1 fennel
coriander seeds 1 large sweet onions
cumin seeds 8-10 cloves garlic
fennel seeds 8 fresh rosemary stalks
salt and pepper 5 fresh thyme stalks
chicken stock
For the gremolata:
fresh mint salt and pepper
lemon zest
chopped pistachios
pomegranate seeds
maldon salt

PREPARATION:
1. For the Lamb: Dice all the vegetables in small 1 inch cubes. Sprinkle
with salt. Add to glass baking tray and lay the fresh rosemary and
thyme on top. Place lamb shanks over the herbs and vegetables and
sprinkle generously with salt and pepper. Sprinkle with some extra fresh
chopped rosemary. Fill the tray with chicken stock until covering all the
vegetables and at least half way up the shanks. Cover with plastic wrap
and then foil to create a tight seal. Bake in oven at 300F for 4-5 hours.
2. For the Carrots: Peel and slice carrots in half, you can leave a little of It’s getting colder now, and this
the tops if you want that rustic edge. In a large bowl combine all ingredi- comforting bowl of fall off the
ents besides the carrots. Mix well. Add the carrots and mix so that they bone lamb shank is the perfect
are fully coated. Place on baking sheet with parchment paper and place way to warm up over the
in oven at 450F for about 40- 45 minutes, or until cooked through. holidays. Add the pomegranate
3. For the Gremolata: In a small bowl combine chopped mint, chopped to keep things festive if eating
pistachios, lemon zest and maldon salt. Stir to combine. Add the on Rosh Hashana, or serve on
pomegranate seeds just before serving. Sukkos night to keep everyone
12 warm while dining outside! 13