WINE BRAISED LAMB SHANKS

By BobD

Ingredients

• 4 SERVINGS
• 3 1/2 pounds meaty lamb hind shanks, cut in half crosswise
• • Good sea salt
• • Black pepper
• • 1 tablespoon extra-virgin olive oil
• • 1 cup dry red wine
• • 1/2 cup beef broth
• • 1 pound boiling onions or cipollini onions, peeled
• • 4 cloves garlic, minced
• • 1 tablespoon chopped fresh rosemary
• • 1/4 teaspoon freshly ground black pepper
• • Chopped fresh flat-leaf parsley (optional)

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Season meat with salt and pepper.

2. In a 6- to 8-quart Dutch oven brown meat on all sides in hot oil; drain.

Carefully stir in the wine, broth, onions, garlic, rosemary, and the 1/4 teaspoon pepper. Bring to boil; reduce heat.

Simmer, covered, for 2 to 2 1/4 hours or until meat is very tender.

3. To serve, transfer meat and onions to a serving dish. Skim fat from pan juices; pour juices over meat. If desired, sprinkle with parsley.