Braised Lamb Shanks & Vegetables W/Celeriac

• 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

1. 1. Shake lamb with flour in plastic bag. Season with salt & pepper. Set aside.
2. 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. 3. Add broth, tomatoes (undrained), garlic, and rosemary. Bring to boil. Reduce heat. Simmer, covered for 1 1/2 hours.
4. 4. Add celeriac, turnips, and coarrots. Simmer, covered, for 15-20 minutes until all is tender. Cover to keep warm.
5. 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.
6. 5.

flour, lamb shanks, leeks, olive oil, chicken broth, tomatoes, garlic, rosemary, carrots, parsley

Taken from www.epicurious.com/recipes/member/views/braised-lamb-shanks-vegetables-w-celeriac-52743691 (may not work)