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Hi Elise, thank you for sharing my Lamb Shanks in Red Wine Sauce! Delighted to see you have a variety of lamb shank recipes on Simply Recipes, especially given that from what I know, lamb isn’t that huge in America. Whereas us Aussies are obsessed with lamb! :) Your version looks delightful. I’ve never made lamb shanks with a clear sauce / stock, I only ever make it with stronger flavoured sauces so I’m keen to try this! N x
I made this last week and invited my mother-in-law over to celebrate her birthday which was a day or 2 earlier. It was delicious and made dinner for three that first night and lots of left overs which we enjoyed a couple more times. I had never cooked with celeriac before and was surprised how easy it was to prepare. The flavor was pleasant as well.
I’m so glad you liked it David!
My hubby LOVES lamb shanks, and we just happen to have some celeriac in our garden right now, along with fresh thyme, rosemary and parsley. I’m going to try this recipe tonight. Thanks so much for something new to try. (and Happy Belated Birthday!)
Thanks Judy, I hope you like the stew!
LIKE it? Much too mild a word. :-) Hubby LOVED it. The only thing I did differently was add a third lamb shank because the ones we had were quite small and a few baby carrots. This is an exquisite recipe! I got a very small serving…he ate most of it in one sitting with a small serving left over for lunch the next day. You have created some amazing recipes, Elise, but this one is spectacular! And people, please…if you don’t have balsamic vinegar, go buy some. Wow! Just a splash makes this stew so moan-worthy!
I love lamb and we have it at least every 2 weeks in my household. I love the way you have cooked it here. I often use celery in my stews and soups too as it adds so much flavour.
Where do you get your celery root? I haven’t been able to find it here in NC.
Hi Daniel, I just get it at our local market. If you have access to a Whole Foods, they might have it.
This is a common problem with online chefs. Because they can get it doesn’t mean their readers can get it…especially foreign readers.
Mark Bittman is a classic example of throwing recipes under the door with ingredients that no one will ever be able to find. Likewise, the New York Times stinks in this regard. Martian fairy dust? Sorry we’re all out!
Myself, I don’t remember ever seeing celery root in my local stores.
How weird! I’ve always been able to get celery root at our local market. Never occurred to me that it might be difficult to find. That said, I would ask your produce manager if they ever carry it, and if so when, so you can be on the lookout for it. Celery root is fantastic. Think turnip, but not bitter, and celery flavored.
It’s also called celeriac. Maybe it’s stocked under that name.
I work in produce and we don’t currently carry celeriac. We’re a store that is close to a big campus and thus cater to the students. However, I’d like to try this recipe, and plan on asking my boss if he can get it. He has quite a few items in his order book that he opts not to stock. Hopefully this will be one of them
We love shanks,, this years lamb weighed 175 lbs when Harvested. We did not not prepare the shanks the first few years we raised lamb. Sorry to say the dogs ate well. We wait until the new lambs arrive before enjoying the shanks now.