Braised Lamb Shanks with Vegetables

From The Family Circle Cookbook
Serves 4
The taste of the sauce and the vegetables is worth making this dish.

1 tbls olive oil
2 lbs meaty lamb shanks, cut into 1 1/2-inch thick pieces (ask your butcher to cut this for you if necessary)
1/4 cup all-purpose flour (or white rice flour, for gluten-free cooking)
1 large onion, chopped
7 cloves garlic, peeled
2 tsp chopped pared fresh ginger
1 lb all-purpose potatoes, pared and cut into 1/4-inch chunks
12 oz white turnips, pared and cut in 1/2-inch chunks
6 oz carrots (2 to 3), pared and cut diagonally into 1/4-inch-thick slices
1 cup chicken broth
1/2 cup dry white wine
3/4 tsp leaf rosemary, crumbled
3/4 tsp grated lemon rind
1/8 tsp pepper

1. Preheat oven to moderate (350)
2. Heat oil in ovenproof Dutch oven or pot over moderately high heat. Dredge lamb in flour. Working in batches, add lamb to oil; saute until browned all over, about 5 minutes. Remove lamb to plate as it browns. Lower heat.
3. Add onion, garlic and ginger to pot; cook, uncovered, stirring occasionally, until softened, about 10 minutes.
4. Add potatoes, turnips, carrots, broth, white wine, rosemary, lemon rind, pepper and lamb. Bring to boiling. Cover.
5. Bake in preheated moderate oven (350) for 1 hour or until meat is tender. Transfer meat and vegetables to serving platter. Skim fat from sauce. Pour sauce over meat and vegetables. Serve.