Braised Lamb Shanks with Brown Butter Sweet Potato Mash

PAUL LILLAKAS

Hands on time: 30 minutes

Total Time: 3 hours

Makes: 6 servings

These lamb shanks have rich depth of flavour from slow cooked vegetables, wine and pops of acidity from pickled pearl onions. Date syrup (sometimes called date molasses) adds the complexity of dried fruit and much needed sweetness to balance the savoury sauce.

Tip: Look for the slightly larger (generally more tan in colour) gourmet jarred pearl onions. If needed, substitute two cups of peeled pearl onions, 3 tbsp white vinegar, 3 tbsp water and 1 tbsp brown sugar.

Ingredients:

2 tbsp canola oil

6 lamb shanks

2 cups dry red wine (cabernet sauvignon)

1 cup water

2 cups pickled pearled onions (see tip) + 1/2 cup of brine from jar

3 celery ribs, diced

2 carrots, diced

3 tbsp good quality tomato paste

3 tbsp date syrup (or maple syrup)

6 fresh rosemary sprigs

6 cloves garlic, crushed

1 1/2 tsp freshly cracked black pepper

2 tsp sea salt

3 tbsp cornstarch

3 large sweet potatoes (about 4 lbs) cut into 1-inch cubes

1/2 cup unsalted butter

1 tsp salt

Preheat oven to 350F.

In large dutch oven or heavy-bottom pot, heat oil over medium heat. Working in batches, sear lamb shanks on all sides. Add red wine and water; scraping bottom of pot with wooden spoon to loosen brown bits. Add onions, onion brine, celery, carrots, tomato paste, date syrup, rosemary, garlic, pepper and salt. Transfer to oven and bake (checking half way through to ensure at least 1 inch of liquid remains) until lamb is fork tender, about 3 hours. Transfer lamb to plate and discard rosemary sprigs. Mix cornstarch with 1/2 cup of cooking liquid until completely smooth. Stir back into cooking pot. Bring to simmer and continue to cook, stirring, until thickened, about 10 minutes.

Meanwhile, in large pot, cover sweet potatoes with cold water. Bring to a boil. Reduce to simmer and cook until fork ­ tender, about 20-25 minutes. Strain and return to pot.

In small saucepan, melt butter over medium heat. Cook, stirring frequently, until lightly brown in colour and fragrant, about 3-4 minutes; pour over sweet potatoes. Add salt. Whisk or mash until smooth.

Serve lamb on sweet potatoes with sauce drizzled overtop.