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 exc
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 until well-browned on both sides. Remove
lamb from pot.
Add onion, carrots, rosemary, bay leaves and garlic to the same cooking 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 lamb 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 and 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 v
egetables and sprinkled with gremolata.