Roasted Lamb Shanks w/roasted rutabaga & broccolini

4 T olive oil
1 medium onion, diced
5 cloves of garlic
1 can of diced tomatoes
1 cup of red wine, beer, or beef stock
2 lamb shanks
1 rutabaga (get a big one) & 1/2 pound of broccolini

Lamb:
Preheat oven to 350F. In a large dutch oven, heat 1 T oil over medium high. Add onions, season w/salt & pepper, cook until just softened. Add garlic, cook about 1 minute. Add tomatoes, cook 6-8 minutes until they start to break down a little. Add wine/beer/broth. Put shanks in the pot -- make sure they are submerged in liquid; if not, add more stock until just covered. Bake in oven for about 3 hours, until lamb is VERY tender & falls off the bones.

Veggies:
Line a cookie sheet w/foil. Peel & cube rutabaga -- you want chunks about the size of dice. Toss w/ 1T olive oil, salt & pepper. Spread rutabaga over foil-covered cookie sheet. Roast in the same oven as lamb for 30-40 minutes or until tender.
When lamb is done, remove it from the oven & keep warm on stove top. Raise oven temp to 475F. Toss broccolini w/ 1T olive oil, salt & pepper. Remove cookie sheet from oven; scoot rutabaga down to one end to make room for broccolini. Roast for 10-15 minutes -- broccolini is done when it's tender-crisp.

Serve 1 shank w/half of the rutabaga & broccolini. Spoon tomato-y sauce over the lamb.

Note -- you can add whatever herbs you like to the lamb and the veggies! Also, if the tomato-y sauce from the lamb seems too fatty for you, then use a bulb-baster to remove it, separate the fat w/a gravy separator, then return de-fatted broth to the pot.

Serves 2