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Balsamic and Honey Braised Lamb Shank

Used with permission from Granville Room

Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.

Balsamic and Honey Braised Lamb Shank. Serves 4 4 1 lb lamb shanks 4 tablespoons extra virgin olive oil 1 cup honey 1/2 cup balsamic vinegar 4 cups veal stock Yam and Parsnip Mash 2 lb yams 1 lb parsnips 2 tablespoons unsalted butter 1 tablespoon extra virgin olive oil

• Lamb
• Pre heat oven to 425F. Season lamb shank with salt and freshly ground black pepper. Heat oil in a large roasting pan.
• Add the lamb shanks and cook till brown all over, about 15 min. Pour the balsamic vinegar and honey over the lamb shanks, add the veal stock and stir loosen and bits form the pan.
• Bring to a boil, cover with a lid and transfer the pan to the oven. Braise until the meat is fork tender about 2 ½ hours.
• Yam and Parsnip Mash
• Peel the yams and parsnips then place in a large saucepan, cover with water, and bring to a boil over high heat.
• Lower heat and simmer until vegetables are fork tender, about 10 to 15 minutes.
• Drain vegetable and return to pan add the butter and olive oil.
• Mash until evenly combined and season with salt and freshly ground black pepper.

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