Lethal Leg O’lamb Recipe

Cooking Instructions

1. 1

   Prepare the Lamb

   Preheat your oven to 325°F (165°C). Season the lamb shanks generously with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear the lamb shanks on all sides until browned. Remove them from the pot and set aside.

2. 2

   Sauté Aromatics

   In the same pot, add minced garlic and fresh rosemary. Sauté for about 1-2 minutes until fragrant.

3. 3

   Braise the Lamb

   Return the lamb shanks to the pot, add chicken broth, and bring to a simmer. Cover the pot and transfer it to the preheated oven. Braise for 2 to 2.5 hours until the meat is tender and falling off the bone.

4. 4

   Prepare the Parsnip Puree

   While the lamb is braising, peel and chop the parsnips. Boil them in salted water until tender, about 15-20 minutes. Drain and return to pot. Add butter, salt, and pepper, then mash or blend until smooth.

5. 5

   Serve

   Once the lamb is done, remove it from the oven and let it rest for a few minutes. Serve the lamb shank on a bed of garlic rosemary parsnip puree.