Lynn's
4 to 5 pounds lamb shanks, cracked
salt
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
1. Season lamb shanks generously with salt and pepper. Dredge in flour to coat;
shake off excess.
2. Heat oven to 350 degrees.
3. 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.
4. 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.
5. 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.
6. Combine ingredients for gremolata. Serve lamb shanks, in shallow soup bowls,
topped with vegetables and sprinkled with gremolata.
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