Lamb Shanks and Parsnips with Sherry-Onion Sauce

Name: Lamb Shanks and Parsnips with Sherry-Onion Sauce
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 237 milliliters dry sherry, divided; 118 milliliters minced flat-leaf parsley; 6 servings Kosher salt; 6 lamb shanks (about 1 lb. each); 2 teaspoons lemon zest (use small holes of a box grater); 473 milliliters About reduced-sodium chicken broth; 2 Tbsps olive oil; 397 grams frozen small onions; 12 smalls parsnips (2 to 2 1/2 lbs. total), peeled; 2 Tbsps soy sauce

Lamb Shanks and Parsnips with Sherry-Onion Sauce might be just the main course you are searching for. One portion of this dish contains about 46g of protein, 11g of fat, and a total of 563 calories. This recipe covers 49% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up parsnips, kosher salt, flat-leaf parsley, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Rinse lamb shanks; trim excess fat.

Ingredients you will need

Lamb Shanks

Lay shanks in a single layer in a large roasting pan.

Equipment you will use

Roasting Pan

Pour onions around them.

Ingredients you will need

Onion

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.

Ingredients you will need

Soy Sauce

Pepper

Sherry

Broth

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Mix parsley and lemon zest in a bowl with salt and pepper to taste. Chill, covered, until ready to serve.

Ingredients you will need

Salt And Pepper

Lemon Zest

Parsley

Equipment you will use

Bowl

Tuck parsnips into pan around shanks.

Ingredients you will need

Parsnip

Equipment you will use

Frying Pan

Bake, covered, until meat is very tender when pierced, about 1 hour more.

Ingredients you will need

Meat

Equipment you will use

Oven

Increase oven temperature to 40

Equipment you will use

Oven

With tongs, transfer shanks and parsnips to a large, rimmed baking pan (set pan with juices and onions aside).

Ingredients you will need

Parsnip

Onion

Equipment you will use

Baking Pan

Tongs

Brush shanks and parsnips with olive oil.

Ingredients you will need

Olive Oil

Parsnip

Bake until shanks are browned, 15 to 20 minutes (if meat browns before pan juices are ready, turn off oven and keep warm).

Ingredients you will need

Meat

Equipment you will use

Oven

Frying Pan

Meanwhile, skim and discard fat from pan juices. Measure juices with onions; you need about 2 1/2 cups (if necessary, supplement with more broth). Set pan over 2 burners on high heat and bring to a boil. Stir in remaining 2 tbsp. sherry.

Ingredients you will need

Onion

Sherry

Broth

Equipment you will use

Frying Pan

With a wide spatula, loosen shanks and parsnips from pan.

Ingredients you will need

Parsnip

Equipment you will use

Spatula