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Braised Lamb Shanks with Vegetables

1 tablespoon olive or vegetable oil

2 pounds meaty lamb shanks, cut into 1 1/2-inch pieces

1/4 cup all-purpose flour

1 large onion, chopped

7 garlic cloves, peeled

2 teaspoons minced fresh ginger

1 pound all-purpose potatoes, pared and cut in 3/4-inch chunks

12 ounces white turnips, pared and cut in 1/2-inch chunks

2 to 3 large carrots, pared and cut diagonally into 1/4-inch slices

1 cup chicken broth

1/2 cup dry white wine

3/4 teaspoon leaf rosemary, crumbled

1 teaspoon grated lemon rind

Dash freshly ground black pepper

1. Preheat oven to 350* (175*C).
2. Heat oil in ovenproof Dutch oven or pan over medium-high heat. Dredge lamb in flour. Working in batches, add lamb to oil; saute until browned well browned, about 5 minutes. Remove lamb to a bowl as it browns.
3. Lower heat, add onion, garlic and ginger to pan; cook, stirring occasionally, until onion has softened.
4. Add potatoes, turnips, carrots, broth, white wine, rosemary,lemon rind, pepper and the browned lamb. Bring to boiling; cover and remove from heat.
5. Bake for 1 hour or until meat in fork-tender.

Makes 4 servings.