Lamb Shank Pot Roast

• 4 None lamb shanks, trimmed French style
• 2/3 cup flour with added seasonings of choice
• 2 tbsp olive oil
• 7 oz chopped pumpkin or acorn squash (about 1 cup)
• 6 None shallots, peeled
• 2 None large parsnips, chopped
• 2 None carrots, chopped
• 6 cloves garlic, sliced
• None None bouquet garni
• 1/2 cup red wine
• 1/4 cup port
• 4 cups vegetable stock
• 2 tbsp tomato paste
• None None Thyme sprigs, mashed potatoes, to serve

1. Preheat the oven to 250u0b0F. Toss lamb in seasoned flour, shaking off excess. Heat oil in large flameproof Dutch oven on high. Cook lamb for 6-8 mins, turning, until browned. Transfer to a plate.
2. Add vegetables, garlic, and bouquet garni. Cook for 3-4 mins, stirring occasionally, until browned. Add wine and port and simmer, stirring for 4-5 mins, until pan is deglazed and liquid reduced by half.
3. Mix in stock and tomato paste. Bring to boil. Return shanks to dish. Cover and bake for 2 1/2 hours until meat is tender. Garnish with thyme sprigs and serve with mashed potatoes.

lamb shanks, flour, olive oil, pumpkin, shallots, parsnips, carrots, garlic, bouquet garni, red wine, port, vegetable stock, tomato, thyme

Taken from recipes-plus.com/api/v2.0/recipes/27334 (may not work)