Ingredients

2 Tbls. flour

4 meaty lamb shanks, about 4 lbs. (or 4 lbs. of leg roast, etc.)

6 leeks, sliced (2 c.)

2 Tbls. olive oil

1 14 oz. carton chicken broth

1 14 1/2 oz. can stewed or diced tomatoes

8 cloves garlic, crushed

2 tsp. dried rosemary or use fresh

8 oz. cleriac, peeled & cut into 1-inch pieces

8 oz. turnips, peeled & cut into 1-inch pieces

8 oz. small whole carrots, peeled

fresh parsley

Preparation

  1. Shake lamb with flour in plastic bag. Season with salt & pepper. Set aside.
  2. Saute leeks in 4-qt. Dutch oven until tender, not brown. Remove. Brown shanks on all sides in hot oil in Dutch oven. Return leeks w/shanks.
  3. Add broth, tomatoes (undrained), garlic, and rosemary. Bring to boil. Reduce heat. Simmer, covered for 1 1/2 hours.
  4. Add celeriac, turnips, and coarrots. Simmer, covered, for 15-20 minutes until all is tender. Cover to keep warm.
  5. For sauce, skim fat from pan juices. If necessary add wter to make 2 1/2 cups. Return to Dutch oven. Bring all to boil. Reduce heat. Simmer, uncovered, for 15 minutes or until sauce reduces to half. Season with more salt & pepper if necessary. Sprinkle with parsley. 5.