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Preheat the oven to 350°F (180°C). Pat lamb shanks dry with paper towels, then sprinkle on both sides with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Cook lamb shanks for 10 to 12 minutes, turning occasionally, until browned on all sides. Remove lamb shanks to a large plate. Reduce heat to medium and add onion, carrot and celery to fat remaining in pot. Cook, stirring often, for 4 to 6 minutes, until vegetables are golden brown. Stir in stock, wine, garlic and herbs. Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of pot. Return lamb shanks to pot, cover tightly and transfer to oven. Cook for about 1½ hours or until lamb is very tender, turning lamb shanks over halfway through cooking time. Remove the lamb shanks to a warm plate, cover and keep warm. With a slotted spoon, remove garlic and set aside. Discard bay leaves. When garlic is cool enough to handle, squeeze garlic from skins and mash smoothly. Whisk garlic into cooking juices and bring to a boil over medium-high heat. Boil for 2 to 3 minutes, stirring occasionally, until juices have reduced and thickened slightly. Taste and add more salt and pepper if needed. Place lamb shanks on warm plates; spoon cooking juices over shanks and sprinkle with parsley.
Mashed Potatoes (with parmiggiano):
In a large saucepan of cold, salted water, add potatoes and bring to a boil. Cover and simmer for 15 to 20 minutes or until potatoes are tender but not mushy. Drain and shake over low heat to dry off. Mash potatoes with a masher or put through a food mill. Add butter and cream. Lastly, add one cup of finely grated ‘parmiggiano reggiano’ cheese. Serve warm.
Origin: adapted from Food & Drink Magazine, 2012.
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