Braised Lamb Shanks With Leeks

Slowly simmering lamb shanks make them fork tender. The smells of rosemary and leeks make the house smell amazing. This is very easy, based on A Williams-Sonoma recipe. While shanks are called for you can make this with a whole or half leg of lamb, just increase the simmering time. I always serve this with garlic mashed potatoes and peas. MMmmmmmm.

• Ready In: 3 hrs 30 mins
• Serves: 4

Ingredients

• 1  bunch leek
• 4  lamb shanks
• 3  tablespoons olive oil
• 4  large garlic cloves
• 2  teaspoons rosemary, chopped
• 1  cup white wine

Directions

1. Wash leeks very well and slice crosswise, set aside. Leeks are full of grit and dirt so I wash them once they are sliced.
2. Slice garlic cloved thinly.
3. Trim lamb shanks of all fat and be sure to remove the "silverskin".
4. Heat oil med-high in large dutch oven ( larger cuts can be done in a roaster pan and finished in the oven).
5. When oil is hot but not smoking, brown meat very well on all sides, set aside.
6. Turn pan down to med-low and add garlic and leeks, saute 10 minutes.
7. Return shanks to pan, season with s+p and srinkle rosemary over all.
8. Add wine and bring to a simmer.
9. Reduce heat to low and cover for 2 1/2 hours, turning once to season second side.