The Rural Voice, 2002-03, Page 433 parsnips, peeled and cut in
I -inch (2.5 cm) pieces
half rutabaga, peeled and cut in
I -inch (2.5 cm) chunks
1/4 cup (50 mL) chopped fresh
parsley
Sprinkle,shanks lightly with salt
and pepper; coat all over with flour.
In large ovenproof casserole or Dutch
oven,. heat half the oil over medium-
high heat.In batches, brown shanks
all over, adding more oil as needed and
removing browned shanks to plate:
Stir in remaining flour, garlic.
thyme and rosemary; cook over
medium heat for 1 minute, stirring.
Remove pan from heat and gradually
stir in beer; return to heat and bring to
boil, stirring and scraping up any
brown bits from bottom of pan. Boil
for 5 minutes, covered or until
syrupy, stirring often. Stir in 2 cup
(500 mL) of the stock.
Return shanks and any juices ti,
pan. Bring to boil, cover tightly.
Bake in 350° F(180°C) oven for
about 2 1/2 hours or until lamb is
very tender, stirring occasionally.
Meanwhile, in deep skillet, melt
butter and sugar over medium heat:
stir in onions, carrots, parsnips and
rutabaga until well coated. Sprinkle
with salt and pepper.
Add remaining stock and bring to
boil.
Bake, uncovered and stirring
occasionally in 350°F (180°C) oven
forabout 1 hour and 15 minutes or
until vegetables are tender, but not
mushy: -Stir into cooked shanks.
(Stew can be cooled, covered and
Pefrigerated for up to 2 days. Remove
any fat from top, bring to room
temperature for 30 minutes and
reheat slowly on stovetop, stirring
often; or place in 350°F (180°C)
oven, covered, for about 30 minutes
or until bubbly.)
Reheat if necessary, after you
remove fat from top. Sprinkle with
parsley to serve.
POTATO BREAD
2 cups (500 mL) warm mashed
cooked potatoes (about 3 potatoes)
1/4 cup (50 mL) butter, melted
3/4 tsp (4 mL) salt, preferably
Kosher or sea
1 cup (250 mL) all-purpose flour
(approximate)
Place potatoes in large bowl and
mix in melted butter and salt; mix in
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MARCH 2002 39