Homestyle Lamb Shanks

Ackman's Note:

I'm a HUGE Triple D (Diner's, Drive-In's & Dive's) fan!!! After seeing several episodes with places that serve lamb shanks (& my mouth watering), I decided to try my hand at it. I looked at several recipes on the Zaar, but I DO NOT like cooking with wine. IMO wine ruins the taste of most food instead of enhancing it, but to each his own. I came up with this & it turned out pretty tasty...hope you like it, too!!! I used a heavy covered cast iron dutch oven, but you can use whatever you have.

• Total Time: 13 hrs
• Prep Time: 8 hrs
• Cook Time: 5 hrs

Ingredients:

Servings: 4

• 4 lamb shanks
• 4 -6 tablespoons extra virgin olive oil
• 4 cups beef broth (or enough to barely cover)
• 1 (14 ½ ounce) can tomatoes , including the juice (I used stewed tomatoes)
• 1 small rutabaga , sliced thin
• 1 large carrot , sliced thin
• 1 large onion , sliced thin
• 2 shallots , chopped
• 3 garlic cloves , chopped
• 2 bay leaves
• 1 sprig fresh rosemary
• seasoning salt , to taste
• black pepper , to taste
• garlic powder , to taste

Directions:

1. The night before, season the lamb shanks with the seasoning salt, black pepper & garlic powder as desired & place in a Zip-Lock bag & refridgerate overnight. (You can skip this "overnight" step, if you want).
2. The next day, preheat oven to 250°.
3. Heat the Olive Oil in a dutch oven or large heavy skillet, over med. heat.
4. Brown the shanks on all sides until golden brown. & remove to a plate.
5. Saute´ the sliced vegetables, garlic & shallots for about 5-7 minutes.
6. Add the bay leaf & fresh rosemary & place lamb shanks on top.
7. Add the tomatoes & beef broth.
8. Cover & roast in oven for 5-6 hours or until meat falls off the bone.