Braised lamb shanks with parsnip puree recipe

Ingredients

• 2 tablespoons solid cooking fat
• Sea salt, to taste
• 3-4 pounds lamb shanks
• 1 yellow onion, finely chopped
• 2 carrots, finely chopped
• 5 cloves garlic, minced
• 3 tablespoons fresh rosemary, minced
• 1 tablespoon apple-cider vinegar
• 1 cup bone broth
• 1 recipe parsnip purée
• Parsley for garnish

1. Preheat your oven to 300 degrees.
2. Generously salt the lamb shanks on all sides.
3. Heat the cooking fat in a heavy-bottomed oven safe pot on medium heat. When it is hot, brown the lamb shanks well on all sides, about 8 minutes. Remove from the pot and set aside. Add the onion, carrots, garlic and rosemary, and cook 3-5 minutes, stirring.
4. Turn off the heat, add the apple-cider vinegar and bone broth, and return the shanks to the pot. The liquid should come up 1/3 to ½ the level of the shanks, if it is too low, add a little more water or broth. Cover and cook in the oven for 2-3 hours, until the meat is falling off the bone. Cook uncovered for the last 20 minutes to brown the meat a little.
5. Serve on a bed of puréed parsnips with pan juices and garnished with parsley.