Serves 6

• 6 lamb shanks
• 14 oz. frozen petite onions
• 15 oz. can chicken broth
• 1 c. + 2 Tbsp. dry sherry
• 2 Tbsp. soy sauce
• Ground black pepper
• ½ c. minced parsley
• 2 tsp. lemon zest
• Kosher salt
• 2 lbs. parsnips, peeled (cut if large)
• 3 carrots, peeled and cut into sticks
• 1 ½ Tbsp. olive oil

Preheat oven to 350 degrees.  Put lamb shanks in large roaster, onions around them.  Pour in chicken broth, 1 c. sherry, soy sauce; sprinkle with pepper. Cover tightly with foil; bake 1 ½ hours.  Meanwhile mix parsley, lemon zest, salt and pepper to taste in a small bowl.  Cover and chill.  Add parsnips and carrots to lamb shanks; cover and bake 1 more hour.  Increase oven to 400 degrees.  Transfer shanks, parsnips and carrots to rimmed baking pan.  Brush with olive oil.  Bake until browned, 15-20 minutes. Meanwhile, skim fat from pan juices; measure to 2 ½ c. with onions (add more broth if needed).  Bring to a boil; add 2 Tbsp. sherry.  Serve shanks and vegetables with sauce; sprinkle with parsley mixture.

Accompany with Cooper-Garrod Test Pilot F-104 Starfighter

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