Braised lamb shanks with vegetables

 

         Prepare this dish early in the day or the night before, and then reheat to have a hearty winter's meal on the table in minutes. The flavor improves with time.

Makes 4 servings

• 1 tablespoon vegetable oil
• 2 pounds meaty lamb shanks, cut into 1½-inch-thick pieces
• ¼ cup all-purpose flour
• 1 large onion, chopped
• 7 cloves garlic, peeled
• 2 teaspoons chopped pared fresh ginger
• 1 pound potatoes, pared and cut in ¾-inch chunks
• 12 ounces white turnips, pared and cut in ½-inch chunks
• 2 to 3 carrots, pared and cut diagonally into ¼-inch-thick slices
• 1 cup chicken broth
• ½ cup dry white wine
• ¾ teaspoon leaf rosemary, crumbled
• ¾ teaspoon grated lemon rind
• Pepper to taste

1. Preheat oven to 350F.
2. Heat oil in ovenproof Dutch oven or pot over medium-high heat.
3. Dredge lamb in flour ; working in batches, add lamb to oil and sauté until brown all over, about 5 minutes.
4. Remove lamb to plate as it browns.
5. Lower heat ; add onion, garlic and ginger to pot.
6. Cook, uncovered, stirring occasionally, until softened, about 10 minutes.
7. Add potatoes, turnips, carrots, broth, white wine, rosemary,lemon rind, pepper and lamb ; bring to boiling and cover.
8. Bake in preheated oven for 1 hour until meat is tender ; transfer meat and vegetables to serving platter.
9. Skim fat from sauce ; pour sauce over meat and vegetables.
10. Serve.

BON APPÉTIT