Ingredients & Substitutes

Instructions

1. 1

   Season 4 lamb shanks generously with 1 teaspoon salt and 1/2 teaspoon black pepper.

2. 2

   Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat, then sear the seasoned lamb shanks on all sides until deeply browned, about 8-10 minutes total, and remove the shanks to a plate.

3. 3

   Add 1 diced large onion, 2 chopped carrots, and 2 chopped celery stalks to the same pot and sauté until softened, about 5-7 minutes, then stir in 4 minced garlic cloves, 2 sprigs fresh rosemary, 2 sprigs fresh thyme, and 2 bay leaves, cooking for 1 minute more until fragrant.

4. 4

   Pour in 0.5 cup Scotch whisky, scraping the bottom of the pot to deglaze, and allow it to reduce by half for 2-3 minutes.

5. 5

   Return the seared lamb shanks to the pot, then pour in 3 cups beef broth ensuring the shanks are mostly submerged; bring the liquid to a simmer, then cover the Dutch oven and transfer to a preheated oven at 325°F (160°C) to slow-braise for 2.5 to 3 hours, or until the lamb is fork-tender.

6. 6

   While the lamb braises, boil 1 large cubed swede and 2 large cubed potatoes in salted water until very tender, about 15-20 minutes, then drain them thoroughly and mash with 2 tablespoons dairy-free margarine, adding salt and pepper to taste.

7. 7

   Carefully remove the tender lamb shanks from the pot, tent them with foil to rest, and strain the braising liquid into a saucepan, discarding the solids.

8. 8

   Simmer the strained liquid over medium heat until it reduces slightly and thickens into a rich sauce, about 10-15 minutes, then serve the slow-braised Scottish lamb shanks immediately with a generous portion of the root vegetable mash and a drizzle of the reduced whisky-herb sauce.