Lamb Shanks

By dorchuk

Ingredients

• 4 (8 to 10 ounce) lamb shanks
• 2 cups flour
• 2 tablespoons olive oil
• 2 medium onions, cut in 1/4" strips
• 2 potatoes, peeled and quartered
• 2 tablespoons chopped fresh garlic
• 6 ounces full-bodied red wine
• 10 ounces beef stock
• 1 sprig rosemary, chopped medium fine
• Salt and pepper

Preparation

Step 1

Heat oil in large skillet. Dredge lamb shanks in flour and pat off excess flour to prevent burning. Place shanks in oil. Brown on all sides for 3 to 4 minutes.

Remove shanks and place in roasting pan that will accommodate their size. In the same oil, place onions, potatoes and garlic to sauté for 10 minutes. Drain any excess oil off onions and add them to the shanks.

Add wine, beef stock, rosemary, salt and pepper. Cover with a lid and roast at 400 degrees F for approximately 2 hours.

When the meat pulls away from the bones easily, turn oven to very high setting, uncover shanks, and cook a couple more minutes until browned and crusty.