Title: Braised lamb shanks with rutabaga and carrots
 Categories: None
      Yield: 1 Servings
 
      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

MMMMM-----------------------ACCOMPANIMENT----------------------------
           Cooked rice
 
  *available in spice section of supermarkets
  
  Preheat oven to 350°F.
  
  Pat lamb shanks dry. In a heavy skillet (preferably cast iron) large
  enough to fit 1 lamb shank heat 2 tablespoons oil over moderately
  high heat until hot but not smoking and brown lamb shanks, 1 at a
  time, transferring as browned to a 9-quart heavy ovenproof kettle.
  Pour off fat from skillet and cook onions in remaining tablespoons
  oil over moderate heat, stirring, until golden. Stir in garlic and
  cook, stirring, until fragrant, about 30 seconds. To kettle add onion
  mixture, tomatoes with juice, water, bay leaf, cinnamon sticks,
  allspice, orange peel, salt, and pepper to taste and bring liquid to
  a boil. Braise lamb, covered, in oven until just tender, about
    1 3/4    hours.
  
  Stir in rutabaga and carrots and braise, covered, in oven until
  vegetables are tender, about 30 minutes. Braised lamb shanks improve
  in flavor if made 1 day ahead. Cool mixture, uncovered, and chill,
  covered. Skim fat, discarding it, and reheat lamb, if chilled, over
  moderate heat, stirring occasionally, until hot. Transfer lamb and
  vegetables with a slotted spoon to a platter and boil braising liquid
  until reduced to about 4 cups.
  
  Remove meat from 2 lamb shanks and chop fine, reserving chopped meat
  and 1 cup braising liquid for making pastitsio.
  
  Return remaining 4 lamb shanks and vegetables to kettle and simmer,
  covered, until heated through.
  
  Discard bay leaf. Sprinkle lamb and vegetables with parsley and serve
  with rice.
  
  Serves 4
  
  Gourmet November 1994