Lamb Shanks and Parsnips with Sherry-Onion Sauce

Lamb Shanks and Parsnips with Sherry-Onion Sauce
Photo by Leigh Beisch

Ingredients

  • 1 ½ tablespoons olive oil
  • About 2 cups reduced-sodium chicken broth
  • 2 teaspoons lemon zest (use small holes of a box grater)
  • 14 ounces frozen small onions
  • Freshly ground black pepper
  • 2 tablespoons soy sauce
  • ½ cup minced flat-leaf parsley
  • + 4 more ingredients
    • 1 cup plus 2 tbsp. dry sherry, divided
    • 12 small parsnips (2 to 2 1/2 lbs. total), peeled
    • Kosher salt
    • 6 lamb shanks (about 1 lb. each)

1. Preheat oven to 350°. Rinse lamb shanks; trim excess fat. Lay shanks in a single layer in a large roasting pan. Pour onions around them. Pour in 2 cups broth, 1 cup sherry, and the soy sauce; sprinkle with pepper to taste. Cover pan tightly with foil and bake 1 1/2 hours. 2. Meanwhile, make gr...

View full recipe at My Recipes

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