Sear lamb shanks in peanut oil. Obtain an even rich brown color, then remove lamb shanks from pan and set aside.

Add onion, carrot, celery, garlic and leek to pain, and sauté until caramelized to a uniform brown. Deglaze this mirepoix with white wine, and reduce until dry. Add stock. Bring to a boil, then simmer. Return lamb shanks to pan, and add parsley stems, thyme and bay leaves. Simmer lamb shanks until tender and beginning to fall off the bone. Lift shanks from braising liquid and allow to cool. Once cooled, remove meat from bones. Strain braising liquid, and reduce until jus resembles a sauce that has consistency but is not too thick. Finish with unsalted butter.

Place mushrooms into a casserole or braising dish. Add garlic, stock and olive oil. Bake uncovered in a 325 degree oven until tender (about 30 minutes). Remove mushrooms from braising liquid. Strain liquid, and reduce to a syrup consistency. Reserve.

In a hot sauté pan, sauté Portobello’s in a touch of olive oil.

Put celery root and onion into a roasting pan and add chicken stock and salt. Braise until tender. Strain.

In a sauté pan, toss whole garlic cloves with salt and pepper to taste and enough olive oil to barely cover. Cover with aluminum foil and slowly bake in a 300 degree oven until tender (about 25 minutes). Once tender, strain cloves and reserve the oil.

To Serve: heat lamb shanks and roasted garlic together in a fair amount of the lamb sauce. Toss celery root with parsley sprigs. Place some celery root mixture onto the center of each dinner plate. Place a Portobello mushroom directly onto the celery root. Carefully spoon braised lamb onto mushroom. Drizzle the plate with a touch of Portobello syrup and olive oil reserved from the roasted garlic. Garnish with fresh celery leaves, arugula and garlic blossoms.

Serves 10