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Lamb Shanks And Parsnips With Sherry-Onion Sauce

By Sunset
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Ingredients

6 lamb shanks (about 1 lb. each)

14 ounces frozen small onions

About 2 cups reduced-sodium chicken broth

1 cup plus 2 tbsp. dry sherry, divided

2 tablespoons soy sauce

Freshly ground black pepper

1/2 cup minced flat-leaf parsley

2 teaspoons lemon zest (use small holes of a box grater)

Kosher salt

12 small parsnips (2 to 2 1/2 lbs. total), peeled

1 1/2 tablespoons olive oil

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