From inthekitchenwithkath.com
(Adapted from a December 2009 recipe from Cooking Light)
Serves 4
4 (12-ounce) (or two 1½ pound) lamb shanks
½ teaspoon salt
¼ teaspoon black pepper
4 garlic cloves, minced
¾ cup dry red wine
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano*
¼ cup chopped fresh parsley
*Or substitute for the seasoned tomatoes:
1 (28-ounce) can Italian plum tomatoes and their juice (cut into small pieces)
½ teaspoon dried basil
2 cloves garlic, pressed
½ teaspoon dried oregano
1 teaspoon salt, if the canned tomatoes are unsalted
1. Heat a large Dutch oven over medium heat. Add a small amount of olive oil, just to cover the bottom of the pan.
2. Season the lamb with the ½ teaspoon of salt and ¼ teaspoon of pepper.
3. Put the lamb in the hot pot and brown on the first side for about 4 minutes.
4. Turn the lamb over and brown the second side for about 4 minutes.
5. Remove the lamb from the pan and add the minced garlic. Stir and sauté for about 15 seconds.
6. Add the wine, stirring to bring up any browned bits. Cook for about 2 minutes.
7. Stir in the tomatoes (along with the seasonings if you are using unseasoned tomatoes) and cook for about 2 minutes.
8. Return the lamb to the pan. Spoon some of the sauce over it. Cover and reduce the heat so it is simmering. (I had to turn the burner down to the lowest setting and it was still simmering pretty vigorously.) Simmer for 1 hour.
9. Turn the lamb over and spoon some sauce over it. Simmer for 1 – 1½ hours more until the meat is very tender.
10. Remove the meat to a plate and cover with foil.
11. Skim some of the fat off of the sauce. Bring the sauce to a boil and boil for about 10 minutes, until it is reduced a bit and thickened.
12. Return the lamb to the sauce and cook for 3 or 4 minutes until it is heated.
13. Stir in the parsley and serve.