How Sheep Are Mitigating Climate Change

Cooking Instructions:

• Sprinkle shanks lightly with salt and pepper and coat with flour. In a large ovenproof casserole or dutch oven, heat half the oil over medium-high heat. In batches, brown shanks, adding more oil as needed and removing browned shanks to plate.
• Stir in any remaining flour, the garlic, thyme, and rosemary; cook over medium heat for 1 minute, stirring. Remove pan from heat and gradually stir in beer; return to heat and bring to boil, stirring and scraping up any brown bits from the bottom of the pan. Boil for 5 minutes, covered, or until syrupy, stirring often. Stir in 2 cups of the stock. Return shanks and any juices to pan. Bring to boil, cover tightly. Bake in 350°F oven for about 2-1/2 hours or until lamb is very tender, stirring occasionally.
• Meanwhile, in a deep skillet, melt butter and sugar over medium heat; stir in onions, carrots, parsnips, and rutabaga until well coated. Sprinkle with salt and pepper. Add remaining stock and bring to boil. Bake uncovered, and stirring occasionally, in 350° F oven for about 1-1/4 hours or until vegetables are tender but not mushy. Stir in cooked shanks.
• The stew can be cooled, covered, and refrigerated for up to 2 days. Remove any fat from the top, bring to room temperature for 30 minutes and reheat slowly on the stovetop, stirring often; or place in 350°f oven, covered, for about 30 minutes or until bubbly. Sprinkle with parsley to serve.

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