Lamb Shanks Braised in Tomato
- Reviews 3
Ready In: 2 hrs 45 mins
Serves: 4
Ingredients
- 4 (12 ounce) lamb shanks, trimmed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 4 garlic cloves, minced
- 3⁄4 cup dry red wine
- 2 (14 1/2ounce) cans diced tomatoes with basil oregano and garlic
- 1⁄4 cup fresh parsley, chopped
Directions
- Heat a large Dutch oven over medium-high heat. Coat the pan with cooking spray. Sprinkle the lamb with salt and pepper. Add lamb to the pan; cook 4 minutes on each side or until browned. Remove from the pan.
- Add garlic to the pan; saute 15 seconds. Add the wine to the pan; cook 2 minutes, scraping the pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return the lamb to the pan. Cover the pan, reduce heat, and simmer for 1 hour. Turn the lamb over; simmer 1 hour or until the meat is done and very tender.
- Place the lamb on a plate; cover loosely with foil. Skim the fat from the surface of the sauce. Bring to a boil; cook 10 minutes or until thickened.
- Return the lamb to the pan; cook 4 minutes or until the lamb is thoroughly heated. Stir in chopped parsley.
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