LAMB SHANKS WITH WHEAT BERRIES AND PARSNIPS

LAMB SHANKS WITH WHEAT BERRIES AND PARSNIPS image

Yield 4 people

Number Of Ingredients 17

1 1/2 cups hard, red wheat berries, soaked overnight in water*
2 sprigs fresh rosemary
6 sprigs fresh thyme
1 bay leaf
4 meaty lamb shanks, about 1 pound each
1 teaspoon coarse kosher salt, plus more to taste
Freshly ground black pepper to taste
2 tablespoons olive oil, divided
2 large carrots (about 1/2 pound), peeled and cut into 1-inch pieces
2 medium parsnips (about 1/2 pound), peeled and cut into 1-inch pieces
1 medium onion, peeled and cut into 1-inch chunks
1 large celery stalk, coarsely chopped
4 garlic cloves, smashed with the flat side of a knife and peeled
1 1/2 cups dry red wine
14.5-ounce can diced tomatoes with their juice
2 cups chicken stock, preferably low sodium
Wheat berries are available at most natural foods and specialty stores and in the natural foods section of some supermarkets

Steps:

Lamb Shanks With Wheat Berries And Parsnips February 16, 2010 6:07 PM Sweet, nutty parsnips and earthy, chewy wheat berries turn this just-beyond-basic version of classic shanks into a one-pot meal. There is some advance preparation. The recipe is adapted from Cooking with Shelburne Farms by Melissa Pasanen and Rick Gencarelli (Viking Studio 2007). Lamb Shanks With Wheat Berries And Parsnips T. Susan Chang for NPR The night before cooking the lamb, put the wheat berries in a large bowl and cover them with cold water. Tie the rosemary, thyme and bay leaf up in a cheesecloth bag and set aside. Pat the lamb shanks dry and season them with the salt and pepper to taste. In a large Dutch oven set over medium-high heat, heat 1 tablespoon of the olive oil. When the oil is hot, brown the shanks, in batches if necessary so as not to crowd the pan. (Or, brown the shanks on a foil-lined baking sheet under the broiler. See "A Note On Browning," above, in story inset). Cook, turning periodically, until a nice crust has formed, 8 to 10 minutes total. Remove the browned shanks to a plate. Add the remaining tablespoon of olive oil to the pan