Created by lazyme on March 13, 2015
Step 1: Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat.
Step 2: Add sliced onions and shallots and saute until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
Step 3: Sprinkle lamb shanks with salt and pepper; coat lamb with flour.
Step 4: Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat.
Step 5: 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.
Step 6: Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits.
Step 7: Pour into Dutch oven with onion mixture.
Step 8: 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. Bring mixture to boil.
Step 9: 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.)
Step 10: 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.
Step 11: Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
Step 12: Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil.
Step 13: 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.
Step 14: Spoon Potato and Root Vegetable Mash onto plates.
Step 15: Top vegetables with lamb shanks and sauce.
Step 16: Sprinkle lamb shanks with additional chopped fresh rosemary and serve.