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Lamb Shanks Braised in Tomato

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“From Cooking Light. It is recommended that you serve over creamy polenta or mashed potatoes. Easy to make with only 5 ingredients (minus salt and pepper). Fall off the bone delicious.”
READY IN:
2hrs 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a large Dutch oven over medium-high heat. Coat the pan with cooking spray. Sprinkle the lamb with salt and pepper. Add lamb to the pan; cook 4 minutes on each side or until browned. Remove from the pan.
  2. Add garlic to the pan; saute 15 seconds. Add the wine to the pan; cook 2 minutes, scraping the pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return the lamb to the pan. Cover the pan, reduce heat, and simmer for 1 hour. Turn the lamb over; simmer 1 hour or until the meat is done and very tender.
  3. Place the lamb on a plate; cover loosely with foil. Skim the fat from the surface of the sauce. Bring to a boil; cook 10 minutes or until thickened.
  4. Return the lamb to the pan; cook 4 minutes or until the lamb is thoroughly heated. Stir in chopped parsley.

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