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
Description
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