lamb shanks (about 1/2 lb. each)
cup of tomato paste
cup of red wine (Cabernet Sauvignon or Merlot)
boiling onions, chopped
peeled and chopped plum tomatoes
chopped rutabagas or turnips
Tablespoons of chopped fresh Rosemary
Tablespoons of minced garlic
Tablespoons of olive oil
and pepper to taste
parsley for garnish
the mashed potato topping, use your favorite recipe.
Take the Lamb shanks and chop them into pieces. Marinate it with
garlic and rosemary. Salt and pepper the pieces to taste. Let it
sit in the refrigerator overnight.
Preheat the oven to 350 degrees. Then place the lamb shanks in a
large roasting pan into the preheated oven. Let the lamb brown in
the oven for about 20 minutes. Using a different pan, sauté the
sliced onions in 1 tablespoon of olive oil for about five minutes.
Add the plum tomatoes, bay leaves, and tomato paste to the onions
and let simmer for about 3 minutes. Add the cup of wine and bring
to a boil, salt and pepper to taste. The liquid should cook for
about 20 minutes over a low flame.
Remove the lamb from the oven and set aside to cool. Add the sauce
to the roasting pan. Then add the chopped carrots, parsnips, turnips,
onions, 1 teaspoon each of minced garlic and rosemary and salt and
pepper to taste. Add veal stock to cover and place the roasting
pan back into the oven and cook for 1 hour. After an hour's time,
check the meat for doneness. The meat should fall off of the bone.
When the stew has cooled off, remove the bones from it. Empty the
stew into a large casserole dish. Cover the stew with mashed potatoes
and put it back in the oven for another 15 minutes in order to get
a crispy crust. Remove the casserole from the oven and add a little
chopped parsley to garnish.