Makes two servings
Preparation time: 1 hour 45 minutes (includes 20 minutes hands-on time)
- 1 tbs. extra-virgin olive oil
- 2 1-pound lamb shanks, rinsed and patted dry
- 2 medium shallots, thinly sliced
- ½ tsp. salt
- Freshly ground black pepper to taste
- 2 large parsnips or parsley root, peeled and cut into large chunks (about 1 x 1 x 2-inch pieces)
- 1 cup chicken stock
- 1 cup dry sherry (or apple or pear cider)
- 1 tbs. chopped fresh rosemary
- 1/3 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- Zest of 2 lemons (about 1 tbs.)
- 2 cloves garlic, minced (about 2 tsp.)
Preheat the oven to 350 degrees F. Heat a large stainless-steel roasting pan over medium heat, and add olive oil and lamb shanks. Sear the lamb on all sides, allowing them to release some of their fat. Add the shallots, salt, and pepper, and cook until the shallots are golden brown. Add the parsnips, stock, sherry, and rosemary to the pan. Stir to deglaze the pan, then cover the pan with aluminum foil and place in the preheated oven.
Bake for about an hour, or until the lamb is tender. Remove the pot from the oven, and turn the temp up to 400 degrees F. Use a slotted spoon to transfer the lamb shanks, parsnips, and shallots onto a baking sheet. Roast in the oven until browned, about 15 minutes.
Meanwhile, skim the fat from the cooking liquid, then simmer the cooking liquid until slightly thickened. While the lamb is roasting and the liquid is reducing, prepare the gremolata by mixing the ingredients together in a small bowl. Arrange the lamb and veggies on a platter and top with some of the reduced cooking liquid and a sprinkle of gremolata.