Braising (slow cooking with liquids) makes this flavorful
cut of lamb very tender.
Serves 4
4 Lamb shanks
2 Tablespoons Oil
1/8 teaspoon Pepper
3/4 cup White wine
2 cups Chicken broth
1 1/2 tablespoons Garlic, minced
1 teaspoon Rosemary
1 large Onion, diced
2 bay leaves
1 tablespoon Tomato paste
Pre-heat the oven to 325. Heat the oil in a large heavy pot
(that has a lid and can go into the oven). Season the lamb
shanks with pepper and carefully place them in the hot oil.
Brown well on all sides. Carefully add the broth, wine,
garlic, rosemary, onion, bay leaves, and tomato paste.
Bring to a boil, cover and place in the oven. Cook for 1
1/2 to 2 hours or until very tender. Strain the cooking
liquid and spoon a small amount over the lamb when served.