Lamb Shank Stew with Root Vegetables

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 pounds lamb shanks , each cut into a couple pieces by a butcher, if possible
• Kosher salt and freshly ground black pepper
• 6 cloves garlic , 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
• 2 (1 x 3-inch) strips orange zest
• 1 medium rutabaga , peeled and roughly chopped into 1 1/2-inch pieces
• 1 medium turnip , peeled and roughly sliced or chopped into 1-inch pieces
• 2 parsnips , peeled and chopped into 1 1/2-inch pieces
• 2 tablespoons chopped parsley
• 2 cloves garlic , peeled and minced
• 2 teaspoons finely grated lemon zest

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