Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 2 lamb shanks, season them with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then lightly dredge the shanks in 0.25 cup of all-purpose flour.

2. 2

   Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy pot over medium-high heat, then brown the floured lamb shanks on all sides until golden, about 3-4 minutes per side, then remove and set aside.

3. 3

   Add 1 chopped large onion and 3 minced garlic cloves to the same pot and sauté for 5 minutes until softened, scraping up any browned bits from the bottom.

4. 4

   Pour in 2 cups of beef broth and add 2 bay leaves to the pot; place a steamer basket or rack over the liquid, ensuring the browned lamb shanks sit above the liquid level.

5. 5

   Arrange 2 medium carrots peeled and cut into large chunks, 2 medium parsnips peeled and cut into large chunks, and 4 medium potatoes peeled and quartered around and over the lamb shanks within the steamer basket or rack.

6. 6

   Cover the pot tightly and steam gently over low heat for 2.5 to 3 hours, or until the lamb is fork-tender and vegetables are soft, adding more hot water if the steaming liquid evaporates too much.

7. 7

   Carefully remove the lamb shanks and vegetables from the pot, discarding the bay leaves, then stir in 0.25 cup of fresh chopped dill and 0.5 teaspoon of salt into the remaining steaming liquid if desired, for serving as a light sauce.

8. 8

   Serve the parenaya baranya goleni hot with the steamed vegetables and an optional dollop of 0.5 cup of sour cream on the side.