Icelandic Lamb Shank with Root Vegetables

Method

1. Preheat oven to 300°F (150°C). Heat olive oil in a large oven-safe pot over medium heat.
2. Brown the lamb shanks on all sides in the pot. Remove and set aside.
3. In the same pot, sauté onion, garlic, carrots, potatoes, and parsnip until slightly softened.
4. Return the lamb shanks to the pot, add beef broth, and season with salt and pepper.
5. Cover and bake for 2.5-3 hours until the lamb is tender and falling off the bone.
6. Garnish with fresh dill before serving.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.