LAMB SHANKS IN TOMATO SAUCE

Lamb Shanks in Tomato Sauce image

Number Of Ingredients 8

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6 small lamb shanks, well trimmed
2 tablespoons olive oil
2 cloves garlic, thinly sliced
1 tablespoon chopped fresh rosemary
1/2 cup dry white wine
1 cup chopped peeled tomato
1 1/2 cups Meat Broth or beef broth
2 tablespoons chopped fresh flat-leaf parsley

Steps:

1 In a Dutch oven large enough to hold the shanks in a single layer, or another deep, heavy pot with a tight-fitting lid, heat the oil. Brown the meat on all sides, about 15 minutes. Spoon off the excess fat. Sprinkle the shanks with salt and pepper. 2 Add the garlic and rosemary to the pan and cook 1 minute. Add the wine and bring to a simmer. Add the tomatoes and broth. Reduce the heat to low, cover the pan, and cook the shanks, turning them occasionally, about 1 1/2 hours or until the meat is fork tender and comes away easily from the bone. 3 Sprinkle with parsley and serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves