Braised Lamb Shanks With Caramelized Onions And Shallots

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 1 for lamb shanks:.
• 2 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.
• 3 sprinkle lamb shanks with salt and pepper; coat lamb with flour. heat remaining 2 tablespoons olive oil in heavy large skillet over high heat.
• 4 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.
• 5 add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits.
• 6 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.
• 7 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.).
• 8 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.
• 9 for mash:.
• 10 peel potatoes and cut into 2-inch pieces. peel and halve rutabegas and thinly slice. peel parsnips and cut into 1-inch pieces.
• 11 bring large pot of salted water to boil. add potatoes, rutabagas and parsnips. boil until vegetables are tender, about 30 minutes. drain well.
• 12 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.
• 13 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.