Braised Lamb Shanks with Rutabaga and Carrots
| Yield: | 1 Servings |
| Categories: |
| 6 | Lamb shanks; (about 1 pound each) | |
| 3 | tb | Olive oil |
| 4 | md | Onions; halved lengthwise and cut crosswise into |
| 1/4 | Inch-thick slices | |
| 3 | lg | Garlic cloves; minced |
| 1 | cn | (28-ounce) whole tomatoes; chopped, with juice |
| 4 | c | Water |
| 1 | Bay leaf | |
| 2 | Cinnamon sticks | |
| 1/4 | ts | Ground allspice |
| 3/4 | ts | Dried orange peel* |
| 2 | ts | Salt |
| 1 | md | Rutabaga; (about 2 pounds), peeled and cut into 1-inch pieces |
| 6 | Carrots; cut crosswise into 1-inch pieces | |
| 2 | tb | Minced fresh parsley leaves |
| ACCOMPANIMENT | ||
| Cooked rice |
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