Lamb Shank Stew With Root Vegetables

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Nutrition per serving    (USDA % daily values)
CAL
1326
FAT
314%
CHOL
153%
SOD
25%

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Ingredients for 4 servings

Olive oil

3 lbs of lamb shanks, each shank cut into a couple of pieces

Salt and freshly ground pepper

6 garlic cloves, unpeeled

2 celery ribs, coarsely chopped

4 carrots, 2 coarsely chopped, 2 cut into 2-inch segments, and quartered lengthwise

1 large onion, coarsely chopped

1/2 cup tomato paste

1 cup dry red wine

3 cups chicken stock*

Two 1x3-inch strips of orange zest

1 medium rutabaga, roughly chopped (1 1/2 inch pieces)

1 medium turnip, roughly sliced or chopped (1 inch pieces)

2 parsnips, chopped

2 Tbsp chopped parsley

2 cloves of garlic, peeled and minced

2 teaspoons finely grated lemon zest

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