Lamb Shanks Briased in Root Beer (TTH)

• 4 lamb shanks (2 1/2 to 3 pounds total)
• Kosher salt and freshly ground black pepper to taste
• 1/3 cup all-purpose flour
• 3 tablespoons olive oil
• 1 small yellow onion, chopped
• 1 stalk celery, chopped
• 2 garlic cloves, chopped
• 2 teaspoons tomato paste
• One 12-ounce bottle root beer
• 3 cups chicken broth
• 6 fresh flat-leaf parsley stems, plus 1/4 cup chopped parsley, for garnish
• 1 sprig fresh rosemary
• 1 bay leaf

Mise en place.

Dredge lamb shanks in flour and sear in olive oil over medium-high heat until golden brown.

Bloody murder.

Browned shanks.

Reduce heat to minimum and soften aromatic vegetables.  Oh, since this is a dish I made upon moving from Cambridge to Malden, I didn't realize that nearly all my carrots had gone bad.

Instead of going out and buying more, I used parsnips.  Given the nature of the dish, I figured it would be a good idea.

Add tomato paste and cook, stirring often, until it caramelizes.

Add root beer, chicken stock, parsley stems, rosemary, bay leaf, and lamb shanks, along with any accumulated juices.  Braise in a 325 degree oven until tender and...

Goddamn MAGICAL.  Blanket it all with the mixed herbs; or rather, strictly parsley in my lazy case.  Microwave-in-a-bag vegetables and we're good.

It seems as if I might have a reason to bother attempting side dishes so...  I guess I'll keep you posted.