Root Beer Braised Lamb Shanks

Step 1: Preheat the oven to 325 F. Season the lamb shanks all over with salt and pepper. Pour the flour into a shallow dish and season it with salt and pepper. Dredge the shanks in the flour, coating them and shaking off the excess.

Step 2: Heat the oil in a large Dutch oven over medium high heat. Sear the shanks, turning frequently, until golden brown on all sides Transfer the shanks to a plate and drain off all but 2 tablespoons of fat from the pan.

Step 3: Reduce the heat to medium and add the onion, carrot, celery and garlic to the pan. Cook, stirring frequently, until the veggies are softened - about 5 minutes. Add the tomato paste and cook, stirring almost constantly, until it begins to caramelize - about 2-3 minutes.

Step 4: Add the root beer, chicken stock, parsley stems, rosemary bay leaf and lamb shanks to the pot. Include any pan juices left on the plate holding the shanks. Cook until the liquid begins to simmer.

Step 5: Cover the pan and transfer to the oven. Braise until the meat is tender and falling off the bone - about 2 - 2 1/2 hours.

Step 6: Transfer the lamb to a platter and cover it to keep warm. Discard the parsley, the rosemary stems and the bay leaf. Place the pot over medium heat and simmer until the cooking liquid is reduced and thickened, about 20 minutes.

Step 7: Serve the lamb shanks in shallow bowls with the sauce. Garnish with the chopped parsley.