Braised Lamb with Mint Pesto and Root Vegetables

Lamb shank braised in red wine, served over root vegetables with a delicious mint pesto.

Ingredients

• 4 lamb shanks
• 1 1/2 cups red wine
• 2 cups chicken stock
• 4 sprigs thyme
• 2 tablespoons tomato paste
• 1 onion, sliced
• 4 carrots, peeled and cut into large pieces
• 2 parsnips, peeled and cut into large pieces
• 6 fingerling potatoes, cut in half
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/4 cup + 2 tablespoons Koroneiki Greek Extra Virgin Olive Oil 
• 2 cups mint
• 1/4 cup parmesan, grated
• 1/4 cup pine nuts

Instructions

1. Heat the oven to 325 degrees.

2. Season the lamb with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon olive oil in a dutch oven. Sear the lamb on all sides. Remove the lamb and add the onion. Cook for 5 minutes until tender. Add the tomato paste and cook for 2 minutes. Add the wine, bring to a boil and cook for 5 minutes until the wine is slightly reduced. Add the chicken stock, thyme and lamb to the pot. Cover and put in the oven for 3 hours until internal temp of 160 degrees.

3. About an hour before the lamb is ready toss the carrots, parsnips and potatoes with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a roasting pan and roast for an hour until tender.

4. To make the mint pesto, add the mint, parmesan, and pine nuts to a food processor. Blend while adding in about 1/4 cup olive oil.

5. Serve the lamb over the roasted vegetables and pesto.

Takes 3 hours 15 minutes

Serves 4-6