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1
In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot.
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2
Brown the lamb shanks 2 at a time.
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3
Remove them to a side platter.
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4
Add the onions and cook until lightly colored.
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5
Add the garlic and cook for 1 more minute.
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6
Return the lamb shanks to the pan and cover 2/3 up with chicken stock.
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7
On low flame, cook for 1 hour, repositioning the shanks for even cooking until very tender.
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8
Remove the shanks and strain the stock.
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9
Preheat oven to 400 degrees.
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10
Skim off most of the fat and bring stock to slow boil in the pan.
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11
Blanch the potatoes in the stock for 2 minutes.
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12
Transfer to roasting pan and set in oven.
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13
Blanch and transfer carrots, then parsnips and then zucchini in same manner.
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14
Roast vegetables for 10 minutes.
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15
Add lamb shanks to roasting pan with vegetables after 5 minutes and roast them for the final 5 minutes.
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16
Add balsamic vinegar to stock and reduce over high heat until thickened.
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17
Adjust vinegar to taste.
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18
Serve shanks with vegetables and sauce.
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19
Preheat oven to 375 degrees Lightly coat a 9 by 9-inch baking pan with 2 teaspoons of the butter.
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20
Put the cornmeal in the pan and shake to coat.
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21
In a bowl, stir together the kasha, flour, baking powder and salt.
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22
Mix in eggs, onion and buttermilk, then the remaining butter.
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23
Transfer to prepared pan and bake for 18 minutes or set and crusty.
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24
When cool enough, cut into squares.
