½ pound fingerling potatoes
A few small carrots, scraped with a knife to keep them rustic
4 whole peeled shallots
1 celery root (celeriac), peeled and cubed
1 cup chicken stock
Preheat the oven to 325°F.
Heat a Dutch oven or, if using a clay pot, start with a skillet on
medium-high heat. Add a splash of olive oil, season the lamb
shanks well with salt and pepper, and sear on all sides. Don’t
move the meat too much as it’s browning; you want to develop a
golden crust (about 5 minutes per side). When the lamb shanks are
seared, turn off the heat, remove the lamb to a plate, and brush
butter on the meat.
Off the heat, drop the garlic, herbs, potatoes, carrots, shallots,
and celery root into the Dutch oven or the clay pot and season
with salt and pepper. Pour the chicken stock in just to create a
layer on the bottom and place the shanks on top.
Cover the pot and roast for 2 hours, or until the meat begins to
pull away from the bone. Spoon out the vegetables onto a platter
and top with the cooked shanks. Let the meat rest for 10 minutes
before serving.