Lamb Shanks Braised with Tomato
Servings
Prep Time
4
2 hours, 30 minutes
Servings
Prep Time
4
2 hours, 30 minutes
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
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.