Braised Lamb Shanks
| Yield: | 4 Servings |
| Categories: |
| FOR THE LAMB SHANKS | ||
| 3 | tb | Olive oil |
| 4 | sm | Meaty lamb shanks; (about 4 1/2 lbs) trimmed of fat |
| 1 | lg | Onion; peeled and chopped |
| 4 | Peeled carrots; finely diced | |
| 3 | sm | Sprigs fresh rosemary |
| 2 | Imported bay leaves | |
| 4 | Cloves garlic; minced | |
| 3 | c | Big-bodied young red wine |
| 2 | md | Turnips; (about 1 pound), peeled and cut in 1/2" dice |
| ROSEMARY GRAMALATA | ||
| 2 | ts | Minced fresh rosemary |
| 2 | ts | Finely grated fresh orange zest |
| 1 | sm | Garlic clove; minced |
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