Artizone Chicago and My Daily Find Chicago is having a Flavors of Fall Cooking Contest. I created this Guinness Braised Lamb Stew with Herb De Provence and Roasted Parsnip Crust using my surprise contest box. I picked the Slow Cooked Category and received the most beautiful large parsnips and a bag of aromatic herb de Provence.
After a week of challenging myself to come up with a creative recipe, I put together this hopefully winning combo. But I need your help. It doesn’t matter how wonderful the recipe is, I need to popular vote to get the next round, before the serious food judges look at it. Can you help me out?
Don’t you want to see me on TV demonstrating this fantastic recipe that will wow your dinner guests?
Lamb shanks, minced red onion and bits of parsnip are gently braised with Guinness Stout and aromatic Herbs de Provence until tender for a few hours. Strips of large parsnips are sliced paper thin , lightly tossed in olive oil, formed into a crust in a mini spring form pan, and filled with the lamb stew to roast until crispy on top and tender as a bottom crust. The sweet parsnip, the mild American Lamb shanks,aromatic herbs de Provence, and the rich slightly bitter Guinness all form together for the simple,elegant fall entrée that will impress your guests.
- 1 tablespoon Pommace oil
- 2 lbs American Lamb shanks cut in half ( total 4 pieces)
- 1 cup chopped cubed parsnip
- ½ red onion minced
- 2 cups water
- 1 tablespoon Herbs de Provence
- 11.2 oz bottle of Guinness
- Kosher salt and pepper to taste
- 4 tablespoons unsalted butter
- 2 tablespoons flour
- 2 -3 very large wide parsnips
- oloive oil for brushing
- herbs de provence for garnish
- In a large sauce pan, heat the oil.
- Add the lamb shanks and season with salt and pepper. Brown on all sides.
- Add the red onion and chopped parsnip.
- Add the water and bring to a boil.
- Reduce heat to very low, cover and simmer for 1 hour until tender.
- Remove lamb shanks from pot, and remove meat from the bone.
- Add the meat back to to pot with the by now reduced liquid.
- Add the Guinness.
- In a separate small fry pan, melt the butter. Add the flour and stir constantly as the butter and flour form a roux. Cook until deep golden in color.
- Remove from heat and add the lamb and vegetable stock.
- Stir the mixture and and cook for 15 more minutes until thickened.
- Preheat the oven to 400 F.
- With a mandolin carefully julienne very thin strips of peeled parsnip .
- Toss the various pieces of parsnip with olive oil , kosher salt an pepper.
- Take mini spring form pans and line with parsnip along bottom, sides, etc. Take the larger pieces and tuck into side to overlap the pan, like a flower. This is not precise, but you want to cover the top of the ” pie” by using the various sized strips.
- Sprinkle with herbs de Provence.
- Wrap bottom of forms with foil and place on a baking sheet.
- Roast at 400 F for 5 minutes until edges satrt to rapidly brown. Reduce temp to 350 and roast for another 40 minutes until deeply caramelized and bubbly.
- Carefully unlock spring form and release upwards the pie onto a plate. ( works better if it sits for a few minutes to cool down).