Lamp Dish Recipe: Braised Lamb Shanks with Vegetables

Braised Lamb Shanks with Vegetables

Ingredients:

• 1 tablespoon olive or vegetable oil
• 2 pounds meaty lamb shanks, cut into 1 1/2-inch pieces
• 1/4 cup all-purpose flour
• 1 large onion, chopped
• 7 garlic cloves, peeled
• 2 teaspoons minced fresh ginger
• 1 pound all-purpose potatoes, pared and cut in 3/4-inch chunks
• 12 ounces white turnips, pared and cut in 1/2-inch chunks
• 2 to 3 large carrots, pared and cut diagonally into 1/4-inch slices
• 1 cup chicken broth
• 1/2 cup dry white wine
• 3/4 teaspoon leaf rosemary, crumbled
• 1 teaspoon grated lemon peel
• Dash freshly ground black pepper

Procedures:

1. Preheat oven to 350°F (175°C).
2. Heat oil in ovenproof Dutch oven or pan over medium-high heat. Dredge lamb in flour. Working in batches, add lamb to oil; saute until browned well browned, about 5 minutes. Remove lamb to a bowl as it browns.
3. Lower heat, add onion, garlic and ginger to pan; cook, stirring occasionally, until onion has softened.
4. Add potatoes, turnips, carrots, broth, white wine, rosemary, lemon peel, pepper and the browned lamb. Bring to boiling; cover and remove from heat.
5. Bake for 1 hour or until meat in fork-tender.

Makes 4 servings.