Recipe - Braised Lamb Shanks With Rutabaga And Carrots

6 Lamb shanks; (about 1 pound
each)
3 tablespoon Olive oil
4 md Onions; halved lengthwise
and cut crosswise into
One fourth Inchthick slices
3 lg Garlic cloves; minced
1 cn (28ounce) whole tomatoes;
chopped, with juice
4 cup Water
1 Bay leaf
2 Cinnamon sticks
One fourth teaspoon Ground allspice
Three fourths teaspoon Dried orange peel*
2 teaspoon Salt
1 md Rutabaga; (about 2 pounds),
peeled and cut into 1inch
pieces
6 Carrots; cut crosswise into
1inch pieces
2 tablespoon Minced fresh parsley leaves

ACCOMPANIMENT
Cooked rice

*available in spice section of supermarkets

Preheat oven to 350°F.

Pat lamb shanks dry. In a heavy skillet (preferably cast iron) large enough
to fit 1 lamb shank heat 2 tablespoons oil over moderately high heat until
hot but not smoking and brown lamb shanks, 1 at a time, transferring as
browned to a 9quart heavy ovenproof kettle. Pour off fat from skillet and
cook onions in remaining tablespoons oil over moderate heat, stirring,
until golden. Stir in garlic and cook, stirring, until fragrant, about 30
seconds. To kettle add onion mixture, tomatoes with juice, water, bay leaf,
cinnamon sticks, allspice, orange peel, salt, and pepper to taste and bring
liquid to a boil. Braise lamb, covered, in oven until just tender, about
1 Three fourths hours.

Stir in rutabaga and carrots and braise, covered, in oven until vegetables
are tender, about 30 minutes. Braised lamb shanks improve in flavor if made
1 day ahead. Cool mixture, uncovered, and chill, covered. Skim fat,
discarding it, and reheat lamb, if chilled, over moderate heat, stirring
occasionally, until hot. Transfer lamb and vegetables with a slotted spoon
to a platter and boil braising liquid until reduced to about 4 cups.

Remove meat from 2 lamb shanks and chop fine, reserving chopped meat and 1
cup braising liquid for making pastitsio.

Return remaining 4 lamb shanks and vegetables to kettle and simmer,
covered, until heated through.

Discard bay leaf. Sprinkle lamb and vegetables with parsley and serve with
rice.

Serves 4

Gourmet November 1994

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 16, 1998