Lamb Shanks Braised in Tomato |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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From Cooking Light. It is recommended that you serve over creamy polenta or mashed potatoes. Easy to make with only 5 ingredients (minus salt and pepper). Fall off the bone delicious. 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 1/2 ounce) cans diced tomatoes with basil oregano and garlic |
1/4 cup fresh parsley, chopped |
Directions:
1. 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.
2. 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.
3. 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.
4. Return the lamb to the pan; cook 4 minutes or until the lamb is thoroughly heated. Stir in chopped parsley.
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