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Export 14 ingredients for grocery delivery
Step 1
Preheat the oven to 350°.
Step 2
Lamb: Season the lamb on all sides with salt and pepper.
Step 3
Add the olive oil to a large pot, rondeau, or Dutch oven over medium-high heat and sear the lamb until golden brown on all 5 sides, which takes about 3-4 minutes per side. Once brown remove them from the pot and set aside.
Step 4
Next, add the onions, carrots, celery, turnip, parsnip, and garlic into the pot and brown well, which takes about 10 minutes while stirring occasionally.
Step 5
Deglaze with the red wine and cook until the amount of liquid is reduced by one half.
Step 6
Add in the tomato paste and stir until combined and cook for a further 1 to 2 minutes.
Step 7
Add in the stock followed up by adding in the parsley, thyme, rosemary, salt, and pepper, and mix until combined.
Step 8
Next, add back in the lamb shanks, place a lid over the pot and cook in the oven at 350° for 2 to 2 1/2 hours.
Step 9
Remove the lamb from the pot and strain the vegetables. Cook the remaining liquid over high heat for 4 to 5 minutes or until it thickens up a touch more.
Step 10
Serve the lamb shanks with optional risotto and pour some of the sauce over the top.
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