Lamb Shanks & Parsnips with Sherry-Onion Sauce Recipe – Sunset Magazine

Ingredients

• 6 lamb shanks (about 1 lb. each)
• 14 ounces frozen small onions
• About 2 cups reduced-sodium chicken broth
• 1 cup plus 2 tbsp. dry sherry, divided
• 2 tablespoons soy sauce
• Freshly ground black pepper
• 1/2 cup minced flat-leaf parsley
• 2 teaspoons lemon zest (use small holes of a box grater)
• Kosher salt
• 12 small parsnips (2 to 2 1/2 lbs. total), peeled
• 1 1/2 tablespoons olive oil