This is the most tender, flavorful lamb dish you will find.
If you’re in the mood for a comforting and elegant dish, look no further than this Melt-in-Your-Mouth Braised Leg of Lamb with Celery Root Purée. Over the years, I’ve perfected this NY Times recipe to create a masterpiece of flavor that combines tender lamb, hearty vegetables, and a creamy purée. Perfect for special occasions or a cozy family dinner, this dish will impress anyone at your table.
You would think it would be overpowering to have so many strong flavors – the lamb, the parsnips, the olives, and the celery root – but it is really one of the most well-balanced dishes you will try. This is why I keep coming back to this recipe time and again.
Perfect Pairing: Notice an additional side dish in my photos? This dish pairs perfectly with my Smashed Minty Peas recipe. You can snag it here.
WHAT YOU NEED
For the Lamb:
- 1 shank end leg of lamb (4½ pounds), bone-in, rinsed and patted dry. Pro Tip: I can rarely find a big enough single shank, so just ask your butcher for a few, adding up to about 4+ pounds.
- 3 tablespoons olive oil
- 1½ tablespoons kosher salt
- 1¾ teaspoons pepper
- 2 cups chicken stock or b0roth
- 1 bottle white wine
- 3 small onions, peeled, halved, and thinly sliced
- 3 large carrots, peeled, sliced into ½-inch rounds
- 2 large parsnips, peeled, sliced into ½-inch rounds
- 2 rosemary sprigs
- 2 sage sprigs
- 1 bay leaf
- 1½ cups pitted and coarsely chopped green olives
- 4 garlic cloves, finely chopped
For the Celery Root Purée:
- 4 medium celery root (“celeriac”) bulbs (about 3½ pounds), peeled and diced
- 4 garlic cloves, peeled
- 2 bay leaves
- 2 tablespoons kosher salt, more to taste
- 8 tablespoons butter
- Freshly grated nutmeg, to taste
WHAT YOU DO:
1. Prepare the Lamb:
- Preheat your oven to 450°F (230°C).
- Rub the leg of lamb with 1 tablespoon of olive oil and season it with 1 tablespoon of kosher salt and 1½ teaspoons of black pepper. Set it aside to rest.
- In a saucepan over medium-high heat, bring the chicken stock and white wine to a boil, then reduce the heat and let it simmer for about 10 minutes.
2. Sauté the Vegetables:
- Heat 2 tablespoons of olive oil in a heavy Dutch oven over medium heat. Add the sliced onions and cook until soft, around 7 to 10 minutes.
- Mix in the sliced carrots and parsnips along with ¼ teaspoon of salt, the remaining ¼ teaspoon of black pepper, rosemary, sage, and bay leaf. Turn off the heat and add just enough of the stock/wine mixture to cover the vegetables.
- Place the seasoned lamb on top of the vegetables, fat side up.
3. Braise the Lamb:
- Transfer the pot to the oven, uncovered, and cook for 25 minutes.
- Add the remaining stock/wine, cover the pot, and reduce the oven temperature to 325°F (160°C). Cook for 1.5 hours, then turn the lamb over and cook for another 1.5 hours.
- After this, uncover the pot, stir in the chopped olives and garlic, and cook for another hour, turning the lamb after 30 minutes. The lamb should be incredibly tender and easily pull away from the bone. If not, cover the pot and continue to cook longer.
4. Make the Celery Root Purée:
- While the lamb is cooking, prepare the purée. In a large saucepan, combine the diced celery root, whole garlic cloves, and bay leaves. Add water to cover and stir in 2 tablespoons of kosher salt.
- Bring to a boil, then reduce the heat and simmer until the celery root is tender, about 20 to 25 minutes.
- Drain the mixture, discard the bay leaves, and add butter and freshly grated nutmeg. Using an immersion blender, blend until smooth. If you don’t have an immersion blender, you can use a blender, a food processor, or simply mash by hand. Try to get them as smooth as possible. Taste and add more salt if necessary. Keep warm.
5. Serve:
- To serve, spoon a generous amount of celery root purée onto each plate. Top it with portions of the tender lamb, vegetables, and some of the flavorful pan juices.
