Prep 30 mins
Cook 2 hrs
We love caramelized onions with anything, and they go very well with this lamb. The sauce is very good. From Bon Appetit.
- 4 tablespoons olive oil
- 1 lb onion, sliced
- 5 large shallots, sliced
- 2 tablespoons fresh rosemary, chopped
- 6 lamb shanks
- all-purpose flour
- 2 1⁄2 cups dry red wine
- 2 1⁄2 cups beef broth
- 1 1⁄2 tablespoons tomato paste
- 2 bay leaves
- 3 large russet potatoes (about 2 1/2 pounds)
- 1 3⁄4 lbs rutabagas (3)
- 14 ounces parsnips (6 small)
- 3 tablespoons olive oil
- For lamb shanks:.
- Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
- Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat.
- Working in batches, add lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate.
- Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits.
- Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
- Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
- For Mash:.
- Peel potatoes and cut into 2-inch pieces. Peel and halve rutabegas and thinly slice. Peel parsnips and cut into 1-inch pieces.
- Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
- Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
- Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve.