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1
Preheat oven to 350F.
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2
Pat lamb shanks dry.
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3
In a heavy skillet (preferably cast iron) large enough to fit 1 lamb shank heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown lamb shanks, 1 at a time, transferring as browned to a 9-quart heavy ovenproof kettle.
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4
Pour off fat from skillet and cook onions in remaining tablespoons oil over moderate heat, stirring, until golden.
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5
Stir in garlic and cook, stirring, until fragrant, about 30 seconds.
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6
To kettle add onion mixture, tomatoes with juice, water, bay leaf, cinnamon sticks, allspice, orange peel, salt, and pepper to taste and bring liquid to a boil.
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7
Braise lamb, covered, in oven until just tender, about 1 3/4 hours.
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8
Stir in rutabaga and carrots and braise, covered, in oven until vegetables are tender, about 30 minutes.
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9
Braised lamb shanks improve in flavor if made 1 day ahead.
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10
Cool mixture, uncovered, and chill, covered.
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11
Skim fat, discarding it, and reheat lamb, if chilled, over moderate heat, stirring occasionally, until hot.
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12
Transfer lamb and vegetables with a slotted spoon to a platter and boil braising liquid until reduced to about 4 cups.
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13
Remove meat from 2 lamb shanks and chop fine, reserving chopped meat and 1 cup braising liquid for making pastitsio .
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14
Return remaining 4 lamb shanks and vegetables to kettle and simmer, covered, until heated through.
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15
Discard bay leaf.
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16
Sprinkle lamb and vegetables with parsley and serve with rice.
