This is more of a winter/fall dish, but I thought I would share it anyway, hoping that all you guys will enjoy it !!!! Sorry to say that I didn't get any pictures of it, but next time I make it I'll be sure too
so go buy 2 lamb shanks to start.
3 celery stalks
2 carrot
1 piece pf lemon grass
1 onion
4 Cinnamon sticks
thyme and rosamary
hand full of pepper corns
2 cartons beef stock
1 bottle red wine
Sear lamb on all sides until you have a nicely browned and put in the bottom of a deep pot, cut *mire poix (celery carrots and onion) into 1 inch pieces and put in pot, break lemon grass into 4 pieces and put in pot, put all remaining ingredients in pot and bring to a quick boil then place in 400 degree oven with lid on for 4-41/2 hours.
celery root purée,
3/4 litter homo milk
3/4 litter white wine (try to get one with an apple-y flavour)
1 celery root
1 russet potato
1 small onion
Place milk and wine into a pot, chop the celery root. peeled potato, and onion into 1 cm cubes and put into pot bring to a boil and simmer for 20-25 minutes. Drain after and place in a food processor slowly adding butter until velvety smooth. Sever warm
when you remove the braised lamb from the oven fill a frying pan with the braising liquid and reduce down into a syrup, add butter for flavor. This will work as a nice sauce for the lamb. remove the lamb from the oven as soon as the celery root starts boiling to let it cool and start the sauce asap so its ready in time. If your milk curdles a little bit when it first starts cooking don't worry it's normal, it will smooth itself out.
The asparagus is simple, cut it in half length wise and saute in butter for 2 min.
Hat's off to those who try this at home ! and thank you for reading, have a good day !!!!
