Balsamic and Citrus Braised Lamb Shanks with Whipped Parsnip Purée

Ingredients

• 2 (1-pound) lamb shanks
• 2 1/2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 small fennel bulb
• 1 head garlic
• 1 medium orange
• 1 medium lemon
• 1/2 bunch fresh thyme
• 1 small carrot
• 1/2 small yellow onion
• 1 celery stalk
• 1 1/2 tablespoons olive oil, divided
• 1 tablespoon tomato paste
• 2 teaspoons ground coriander
• 2 cups beef stock or broth
• 1 cup dry red wine
• 3 tablespoons balsamic vinegar
• Balsamic glaze , for serving
• 1 large parsnip
• 1 small Yukon gold potato
• 2 cups whole milk
• 2 cloves garlic
• 1/2 teaspoon kosher salt

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