2 tablespoons vegetable oil
6 lamb shanks
1 large Spanish onion
6 cloves garlic, minced
2 quarts chicken stock
6 small red-skin potatoes in 1-inch chunks
4 large carrots, in 2-inch chunks
2 parsnips in 1 1/2-inch chunks
2 large zucchini in 1 1/2-inch chunks
3 to 4 tablespoons balsamic vinegar
Salt and pepper
1/4 pound (1 stick) unsalted butter, melted
1 tablespoon coarse cornmeal
1 cup fine kasha
1 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup minced onions
1 1/4 cups buttermilk
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