AIP Slow-Braised Lamb Shank with Bone Broth, Cassava and Roasted Roots

Preparación

1. 01

   Heat the oven to 160C / 325F. Pat the lamb shank dry, rub with half the salt.

2. 02

   Heat the olive oil in a small Dutch oven or oven-safe lidded pot over medium-high heat. Sear the lamb on two sides, about 3 minutes each, until deeply browned. Transfer to a plate.

3. 03

   Lower the heat. Add the smashed garlic to the pot and cook 30 seconds. Pour in the apple cider vinegar to deglaze, scraping up the fond.

4. 04

   Return the lamb to the pot. Add the bone broth, rosemary, thyme and bay leaves. The liquid should come about halfway up the shank. Cover and transfer to the oven. Braise 2 to 2.5 hours, until the meat is fall-off-the-bone tender.

5. 05

   Forty-five minutes before the lamb is done, toss the carrot and parsnip with a small drizzle of any pan juices and the remaining salt. Spread on a sheet pan and roast on a rack below the lamb for 35 to 40 minutes, flipping once.

6. 06

   Twenty minutes before the lamb is done, simmer the cassava cubes in lightly salted water 15 to 18 minutes until completely tender. Drain, then mash with 2 to 3 tablespoons of the lamb braising liquid until silky. (No butter or milk: the broth provides the richness.)

7. 07

   Spoon the cassava mash into a wide shallow bowl. Pull the lamb meat off the bone in large pieces and lay over the mash. Tuck the roasted carrot and parsnip alongside. Spoon over a generous ladle of the strained braising liquid.

8. 08

   Discard the herb sprigs and bay. Finish with chopped parsley and a squeeze of lemon.