Instructions: Preheat the oven to 475 F.

Rub the shanks with salt and pepper, then place them meaty-side up in a roasting pan.

Roast for 25 minutes, or until nicely browned. Remove from oven.

Reduce oven temperature to 250 F.

Heat the olive oil in a large saute pan over medium-high heat.

Add the vegetables and garlic and saute, stirring occasionally, for 15 minutes, or until the vegetables soften, then caramelize.

Stir in the thyme, rosemary, fennel and coriander seeds, the peppercorns, bay leaf and parsley.

Increase the heat to high, add the wine and deglaze the pan, scraping up all the browned bits from the bottom of the pan.

Boil until the liquid has reduced by one-third.

Pour over the lamb, spreading the vegetables over, but not completely covering, the shanks.

Add enough of the water, chicken broth or lamb stock to almost cover the meat.

Cover the pan with aluminum foil and roast for 7 hours, basting with the pan juices every hour or so, and adding liquid as needed.

Remove the foil during the last 30 minutes of cooking.

Remove the shanks from the pan and let cool to room temperature. (the lamb should be fork-tender and falling off the bone)

Strain the braising liquid and skim off the fat.

When ready to serve, slowly reheat the shanks in the braising liquid.

To serve, portion the roasted root vegetables onto serving plates, center a lamb shank on each plate and spoon a little of the braising liquid over the top. Garnish with parsley, if desired.

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