Lamb Shanks in Red Wine |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||||
| INGREDIENTS: | ||
| 2 tablespoons olive oil | 4 lamb shanks | 3 cups finely chopped onion |
| 2 teaspoons minced garlic | 2 cups dry red wine | 2 cups canned crushed tomatoes |
| 2 tablespoons chopped fresh parsley | 1 strip orange zest, about 3 inches x 1/2 inch | 1 teaspoon crumbled dried rosemary |
| 1 bay leaf | 1 teaspoon Tabasco pepper sauce | 1 teaspoon sugar |
| 1/2 teaspoon salt | freshly ground black pepper to taste | chopped fresh parsley for garnish |
| 1 | Preheat the oven to 350 F. Heat the oil in a medium Dutch oven or heavy saucepan and brown the lamb shanks in batches over medium heat. Remove the lamb and set aside. |
| 2 | In the same pan, saute the onion over medium heat until tender and golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the wine, turn up the heat, and boil for 2 minutes. Add the remaining ingredients, including the lamb shanks, and bring to a boil. Cover and bake for 2 hours, or until the lamb is tender, turning several times. |
| 3 | Discard the bay leaf and orange zest. Remove the shanks with a slotted spoon and keep warm. Cook the remaining sauce over high heat for about 5 minutes, or until slightly thickened. Pour the sauce over the shanks and serve sprinkled with parsley. |