A Dish of Lamb Shanks with Preserved Lemon and Rutabaga

Name: A Dish of Lamb Shanks with Preserved Lemon and Rutabaga
Yield: enough for 4
Ingredients: onions – 2 large; olive oil – 3 tablespoons; lamb shanks – 4; all-purpose flour – 2 tablespoons; garlic – 3 cloves, thinly sliced; light stock (water will do) – 3 cups (750ml); white vermouth or white wine – a scant 1/2 cup (100ml); a large rutabaga; the juice of half a lemon; preserved lemons – 2; parsley – 4 bushy sprigs

December 14, 2011

It’s late March and green leaves as sharp as a dart are opening on the trees that shield this garden from the most bone chilling of the winter winds. The mornings are still crisp. You can see your breath. Stew weather. Unlike carrots, rutabaga becomes translucent when it cooks, making a casserole the glowing heart of the home.

Recipe notes

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