Braised Lamb Shanks

By á-174942

Ingredients

• 1 can no-salt-added crushed tomatoes - (28 oz)
• 2 onions coarsely chopped
• 1/4 cup dry red wine
• 4 garlic cloves minced
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon freshly-ground black pepper
• 3 lamb shanks - (12 oz ea) trimmed
• 4 cups hot cooked brown rice

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350 degrees.

In a large nonstick Dutch oven or flameproof casserole, combine the tomatoes, onions, wine, garlic, oregano, cinnamon, nutmeg and pepper; bring to a boil. Remove from the heat and add the lamb. Bake, covered, until the meat almost falls off the bone, about 1 1/2 hours. Let cool until the shanks are comfortable to handle, about 30 minutes.

Cut the meat from the bone; discard the gristle and bones. Return the meat to the tomato mixture and cook over medium heat until heated through, about 10 minutes.

Serve the rice, topped with the meat and sauce.

This recipe yields 4 servings.

Per Serving: 443 Calories, 8 g Total Fat, 2 g Saturated Fat, 74 mg Cholesterol, 94 mg Sodium, 59 g Total Carbohydrate, 6 g Dietary Fiber, 32 g Protein, 103 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milk.

Points Per Serving: 8.