Braised lamb shank, Parsnip purée, and sautéed radicchio

Name: Braised Lamb Shank, Parsnip Purée, and Sautéed Radicchio
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 500 ml (2 cups) Rao’s caramelized onion tomato sauce; 4 lamb shanks (approximately 1.5 kg); 60 ml (4 tbsp) olive oil; 125 ml (1/2 cup) red wine; 600 ml (2 1/2 cups) veal stock; 750 g (6 cups) yellow potatoes, peeled and cut into quarters; 400 g (3 cups) parsnips, peeled and cut into chunks; 165 ml (2/3 cup) 35% cream; 125 ml (1/2 cup) butter; 1 radicchio, cut into quarters; Salt to taste; Freshly ground black pepper to taste

Recipe by Chef Simon Pierre Huneault

Servings: 4
Preparation time: 30 minutes
Cooking time: 3 hours 30 minutes
Storage: Up to 5 days
Freezing: Up to 3 months

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Ingredients
500 ml (2 cups) Rao’s caramelized onion tomato sauce
4 lamb shanks (approximately 1.5 kg)
60 ml (4 tbsp) olive oil
125 ml (1/2 cup) red wine
600 ml (2 1/2 cups) veal stock
750 g (6 cups) yellow potatoes, peeled and cut into quarters
400 g (3 cups) parsnips, peeled and cut into chunks
165 ml (2/3 cup) 35% cream
125 ml (1/2 cup) butter
1 radicchio, cut into quarters
Salt
Freshly ground black pepper
Directions
Preheat the oven to 300°F.
Season the lamb shanks.
In a large ovenproof dish, sear the lamb shanks over high heat with 2 tablespoons of olive oil until browned. Set aside.
Degrease the dish and deglaze with the red wine. Reduce the wine by half, then add the veal stock and tomato sauce. Bring to a simmer. Add the meat back in, cover, and cook in the oven at 300°F for about 3 hours, until the meat is tender.
Meanwhile, make the parsnip purée. Cook the potatoes and parsnips in a pot of salted water. Once tender, drain the vegetables. Return them to the pot, add the 35% cream, and mash with a potato masher. Add the butter, season, and mix. Set aside.
Once the lamb shanks are cooked, let them rest for 15 minutes in the broth off the heat. Then, remove the meat and skim off the thin layer of fat from the sauce. Reduce the sauce over medium heat until it reaches the desired consistency.
In a hot skillet, sauté the radicchio quarters with 2 tablespoons of olive oil, then season.
Drizzle the sauce over the meat and serve with the parsnip purée and sautéed radicchio.