Braised Lamb Shanks With Root Vegetables

Instructions

1. Heat oven to 350°F.
2. Season lamb shanks with teaspoon of salt and pepper.
3. Dredge lamb in flour to coat; shake off excess.
4. Heat oil in a 6-quart Dutch oven with a tight-fitting lid over medium heat.
5. Cook lamb in 2 batches, if necessary, about 10 minutes each or until well-browned on both sides. Remove lamb from pot.
6. Add onion, carrots, 2 tablespoons rosemary, bay leaves and 8 garlic cloves to the same cooking pot; cook about 5 minutes or until onions are tender.
7. Add beef broth, 1 cup wine and stir in remaining salt and pepper. Add lamb back to pot.
8. Cover tightly and braise in oven 1 1/2 hours.
9. Remove from oven; turn shanks over in cooking pot.
10. Stir in parsnips, mushrooms and remaining 1/2 cup of wine.
11. Return to oven and braise 30 more minutes.
12. Combine orange zest, tablespoon of rosemary and 2 tablespoons garlic for gremolata.
13. Serve lamb shanks, in shallow soup bowls, topped with vegetables and sprinkled with gremolata.