Chef Marc Murphy of Landmarc – New York, NY
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:

Lamb Shanks:

• 4 1-pound lamb shanks
  
• Kosher salt and freshly ground black pepper
  
• ¼ cup olive oil
  
• 1 large white Spanish onion, sliced
  
• 1 carrot, peeled and sliced into 1 inch pieces
  
• 1 celery rib, sliced into 1-inch pieces
  
• 2 cloves garlic, sliced
  
• 4 cups red wine
  
• 1 can peeled and crushed tomatoes
  
• 2 quarts veal stock
  
• 2 sprigs fresh thyme
  
• 2 sprigs fresh rosemary
  
• 1 bay leaf
  
  Celery Root Puree:
  
• 2 cups milk
  
• 2 celery root (about 4 pounds total), peeled, cut into 2-inch cubes
  
• 2 Yukon gold potatoes, peeled, cut into 2-inch cubes
  
• ½ pound unsalted butter
  
• Kosher salt and freshly ground black pepper, to taste
  
  Brussels Sprouts:
  
• 1 pound Brussels sprouts, trimmed and halved lengthwise
  
• ½ pound slab bacon, diced

Method:
For the Lamb Shanks:
Preheat oven to 350°F. Season lamb shanks with salt and pepper. Heat olive oil in a large ovenproof sauce pot over high heat. Add shanks and brown on all sides for about 10 minutes. Remove shanks from pan with tongs and set aside. Add onions, carrots, celery, and garlic to pot and sauté until caramelized, or about 10 minutes. Add wine and reduce by half. Return shanks to pot. Add tomatoes, veal stock, thyme, rosemary, and bay leaf. Cover pot with aluminum foil and bake for 2 hours, or until lamb shanks are tender.

For the Celery Root Puree:
Bring 3 quarts of water to a boil. Add milk, celery root, and potatoes and return to a boil. Reduce heat to medium and simmer until tender. Drain celery root and potatoes and transfer to a food processor. Add cold butter and puree until smooth. Season to taste with salt and pepper.

For the Brussels Sprouts:
Blanch Brussels sprouts in boiling salted water until tender, about 10 minutes. Drain and set aside. Cook bacon in a sauté pan over medium high heat. Add Brussels sprouts to pan and cook until sprouts are lightly browned.