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1
For lamb shanks:
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2
Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and saute until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
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3
Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat.
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4
Working in batches, add lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate.
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5
Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits.
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6
Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
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7
Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.).
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8
Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
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9
For Mash:
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10
Peel potatoes and cut into 2-inch pieces. Peel and halve rutabegas and thinly slice. Peel parsnips and cut into 1-inch pieces.
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11
Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
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12
Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
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13
Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve.
