Braised lamb shanks with rosemary and parsnips

Lamb shanks, external fat trimmed	4
Salt
Pepper, freshly ground
Oil, olive	2 tablespoons
Onions, yellow, diced	2
Celery, diced	2 stalks
Carrots, diced	2
Wine, red	2 cups
Stock, beef	1 cup
Rosemary, dried	1 tablespoon
Rosemary, fresh	2 sprigs
Garlic, crushed	3 cloves
Bay leaf	1
Parsnips, peeled, chopped	3
Butter, unsalted	3 tablespoons

1. Preheat the oven to 325°F (Roast setting if you have it). 
2. Season the lamb with salt and pepper. 
3. In a large, deep sauté pan over medium-high heat, warm the oil until nearly smoking. 
4. Working in batches, if needed, brown the shanks on all sides, about 5 minutes total; transfer to a platter. 
5. Add the onions, celery, and carrots to the pan and cook, stirring occasionally, until the vegetables are golden and translucent, about 3 to 5 minutes. 
6. Remove the pan from the heat, add the wine, and return the pan to medium-high heat. 
7. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. 
8. Add the stock, rosemary, garlic, bay leaf, and shanks, and bring to a boil. 
9. Cover the pan, transfer to the oven, and cook until the meat is almost falling off the bone, about 2 hours. 
10. In a medium saucepan, melt the butter, then add the parsnips; cook until tender, then use a blender to puree; season with salt and pepper. 
11. Using tongs, transfer the shanks to a cutting board; shred the meat from the shanks, discarding the bones. 
12. Remove the bay leaf from the cooking liquid. 
13. Using a blender, puree the liquid and solids until smooth; season with salt and pepper. 
14. Divide the parsnip puree onto warmed bowl, mound with lamb, and then drizzle the sauce over the top and serve. 

Recipe adapted from Williams-Sonoma.