Braised Lamb Shanks with Jerusalem Artichokes

Ingredients

• 300 g Jerusalem artichokes
• 500 g shallots
• 2 Garlic cloves
• 4 lamb shanks (each about 350 g)
• Salt
• Pepper
• 5 tbsp olive oil
• 1 tbsp Tomato Paste
• 250 ml dry red wine
• 400 ml lamb stock
• 2 tbsp freshly chopped mint
• 2 tbsp freshly chopped thyme
• 4 sprigs of mint (with flowers)

Instructions

1. 1.

   Preheat the oven to 180°C (356°F).

2. 2.

   Wash and peel the Jerusalem artichokes. Remove the skins from the shallots, peel and press the garlic cloves.

3. 3.

   Rinse the lamb shanks, pat dry and season with salt and pepper. In a large skillet heat the olive oil and brown the lamb shanks on all sides. Remove and set aside. Add the Jerusalem artichokes, shallots, garlic and tomato paste to the skillet and sauté for about 5 minutes. Return the lamb shanks to the pan and deglaze with red wine and lamb stock. Transfer everything to the oven and braise for approximately 1 ¾ hours, adding more stock if needed and spooning liquid over the meat periodically.

4. 4.

   Add the mint and thyme, then continue braising for another 15 minutes. Season with salt and pepper, garnish with fresh mint, and serve.