Oven Braised Lamb Shanks, Sautéed Rainbow Chard and Crispy Parsnips

INSTRUCTIONS

1. 1Preheat oven to 450 degrees
2. 2Put oil in an oven proof baking dish or Dutch oven. Add the lamb shanks and coat even with the oil in the dish. Bake for 30 minutes.
3. 3Combine the onions with the spices, salt and pepper tomatoes, mushrooms and oregano. Spoon mixture on top of the lamb.
4. 4Carefully pour the hot water or broth around the shanks.
5. 5Turn the oven down to 400 degrees and bake for 1 ½ hours or until the meat is tender, basting occasionally. Add more water or broth if needed.
6. 6When ready to serve, pour sauce over each lamb shank.
7. 7Prepare Idahoan® Classic Mashed Potatoes following package instructions. Keep warm.
8. 8Peel the outside layer of one large parsnip. Using the peeler continue to peel long strips of parsnips until you have used up the entire parsnip.
9. 9Heat 1 ½ cups oil in a shallow skillet over medium high heat. Drop a small amount into the hot oil and quickly fry until lightly golden. Remove and place on a paper towel,
10. 10In a medium skillet over medium high heat, sauté the chard just till it begins to wilt and become tender. Salt and pepper to taste.
11. 11Serve chard alongside the lamb and mashed potatoes. Sprinkle the crispy parsnips over the lamb and the chard to garnish.