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.