Italian Braised Lamb Shanks

Ingredients

• 1/2 c. olive oil
• 8 lamb shanks (about 1 lb. each)
• 2 lg. red onions, sliced
• 2 lg. carrots, peeled, cut into 1/4
• inch thick rounds
• 10 garlic cloves, chopped
• 4 (16 oz.) cans Italian plum
• tomatoes, drained, chopped
• 3 c. dry white wine
• 2 tbsp. grated lemon peel
• 4 tsp. dried red pepper flakes
• 2 tsp. salt

Directions

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.

Submitted 6/13/05.
Source: One Million Recipes
Submitted By: Ruth Burbage
ruthhappycook@msn.com
Italian Braised Lamb Shanks