Lamb Shanks Braised in Tomato

Name: Lamb Shanks Braised in Tomato
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4 serving(s)
Ingredients: 4 (12 ounce) lamb shanks, trimmed; 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 4 garlic cloves, minced; 3/4 cup dry red wine; 2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic; 1/4 cup fresh parsley, chopped

Submitted by breezermom

"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."

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photo by lazyme

Ready In:: 2hrs 45mins
Ingredients:: 7
Serves:: 4

ingredients

4 (12 ounce) lamb shanks, trimmed
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon fresh ground black pepper
4 garlic cloves, minced
³⁄₄ cup dry red wine
2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
¹⁄₄ cup fresh parsley, chopped

directions

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.
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.
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.
Return the lamb to the pan; cook 4 minutes or until the lamb is thoroughly heated. Stir in chopped parsley.

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Reviews

This was a standout dish, we truly enjoyed it. I added a gremolata at the end of lemon zest and garlic. It’s going to be my go to for shanks

MarraMamba
This was so delicious, breezermom. Thanks for sharing the recipe with us! And I liked that it's so easy to make, too. For such a small list of ingredients, it really does pack a lot of flavor in this "keeper" of a recipe. I'll keep this recipe on hand for the next time we can get lamb shanks at the market, because I always have the other ingredients on hand.
NorthwestGal
Delish. I've always braised my shanks in the oven before, so this was a little different for me to braise them stove top. It worked well except that I did have to add more liquid (wine!) a couple of times. Thanks for sharing this yummy dish, Lynette. Made for CQ4.

lazyme