Braised Lamb Shanks With Root Vegetables
4 to 5 pounds lamb shanks, cracked
* ground black pepper
1/4 cup flour
2 tablespoons olive oil
1 onion, coarsely chopped
3 medium carrots, diced
2 tablespoons minced fresh rosemary
3 fresh or dried bay leaves
8 cloves garlic, sliced
1 14 1/2 ounce can beef broth
1 1/2 cups dry red wine
1 pound parsnips, peeled and thinly sliced
8 ounces sliced baby bella mushrooms
2 cloves garlic, minced
2 teaspoons orange zest
2 teaspoons minced fresh rosemary
Season lamb shanks generously with salt and pepper. Dredge in flour to
coat; shake off excess.
Heat oven to 350 degrees.
Heat oil in a 6-quart Dutch oven with a tight-fitting lid over Medium
heat. Cook lamb in 2 batches, if necessary, about 10 minutes each or u
ntil well-browned on both sides. Remove lamb from pot.
Add onion, carrots, rosemary, bay leaves and garlic to the same cookin
g pot; cook about 5 minutes or until onions are tender. Add beef broth
and 1 cup wine; stir in 1 teaspoon each salt and pepper, then add lam
b back to pot. Cover tightly and braise in oven 1 1/2 hours
Remove from oven; turn shanks over in cooking pot. Stir in parsnips an
d remaining 1/2 cup of wine. Return to oven and braise 30 more minutes
Combine ingredients for gremolata. Serve lamb shanks, in shallow soup
bowls, topped with vegetables and sprinkled with gremolata.