Ingredients:
4 (12-ounce) lamb shanks, trimmed
4 garlic cloves, minced
3/4 cup dry red wine
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
1/4 cup chopped fresh parsley
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add lamb to pan, and cook 4 minutes on each side or until browned. Remove from pan. Depending on this size of the lamb shanks and the dutch oven, you may have to brown them in batches. Add garlic to pan; sauté 15 seconds. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return lamb to pan. Cover, reduce heat, and simmer 1 hour. Turn lamb over; simmer 1 hour or until meat is done and very tender. Place lamb on a plate; cover loosely with foil. Skim fat from surface of the sauce. Bring to a boil; cook 10 minutes or until thickened. Return lamb to pan; cook 4 minutes or until lamb is thoroughly heated. Stir in parsley.
Serve this totally easy and tasty dish with whipped potatoes and blanched green beans. Yum!
No comments:
Post a Comment