Italian Braised Lamb Shanks Recipe

Divide oil between 2 large Dutch ovens and heat over medium high heat. Add 4 shanks to each and cook until brown, about 3 minutes per side. Remove shanks. Add half of onions, carrots and garlic to each pan. Cook until light brown, stirring occasionally, about 8 minutes. Add half of tomatoes, wine, lemon peel, red pepper flakes and salt to each pan. Bring to a boil. Reduce heat to medium low. Return 4 shanks to each pan. Cover and cook until meat is very tender and begins to fall off bone, stirring and turning occasionally, about 2 hours. Transfer shanks to platter. Boil liquid if necessary to reduce to sauce consistency. Serve with plain rice. Serves 8.