| Prep Time | 2 hours, 30 minutes |
| Servings |
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Ingredients
- 4 (12 ounce) lamb shanks, trimmed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 garlic cloves, minced
- 3/4 cup dry red wine
- 2 (14.5-ounce) cans diced tomato with basil, garlic, and oregano
- 1/4 cup chopped fresh parsley
Ingredients
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Instructions
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
- Sprinkle lamb with salt and pepper.
- Add lamb to pan, cook 4 minutes on each side or until browned.
- Remove from pan. Add garlic to pan; saute 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 for 1 hour.
- Turn lamb over, simmer 1 hour or until meat is tender.
- Place lamb on plate; cover loosely with foil.
- Skim fat from surface of sauce. Bring to boil; cook 10 minutes or until thickened.
- Return lamb to pan; cook 4 minutes or until lamb is thoroughly heated.
- Stir in parsley.
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