4 to 5poundslamb shanks, cracked,
*ground black pepper,
1onion, coarsely chopped,
3medium carrots, diced,
2tablespoonsminced fresh rosemary,
3fresh or dried bay leaves,
114 1/2 ounce canbeef broth,
1 1/2cupsdry red wine,
1poundparsnips, peeled and thinly sliced,
8ouncessliced baby bella mushrooms,
2teaspoonsminced fresh rosemary,
1Season lamb shanks generously with salt and pepper. Dredge in flour to coat; shake off excess.
2Heat oven to 350 degrees.
3Heat 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.
4Add 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
5Remove 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.
6Combine ingredients for gremolata. Serve lamb shanks, in shallow soup bowls, topped with vegetables and sprinkled with gremolata.
No Nutritional Information Available