Lamb Shanks Braised with Tomato

Photo: Levi Brown; Styling: Tiziana Agnello

Yield:

4 servings (serving size: 1 shank and 3/4 cup sauce)

Recipe from

Recipe Time

Total: 2 Hours, 30 Minutes

Nutritional Information

Calories 254
Fat 11.4 g
Satfat 4.8 g
Monofat 4.8 g
Polyfat 0.8 g
Protein 25.9 g
Carbohydrate 11.7 g
Fiber 3.5 g
Cholesterol 89 mg
Iron 2.9 mg
Sodium 439 mg
Calcium 64 mg

Ingredients

4 (12-ounce) lamb shanks, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
3/4 cup dry red wine
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
1/4 cup chopped fresh parsley

Preparation

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add lamb to pan, and cook 4 minutes on each side or until browned. Remove from pan. Add garlic to pan; sauté 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 1 hour. Turn lamb over; simmer 1 hour or until meat is done and very tender. Place lamb on a plate; cover loosely with foil. Skim fat from surface of the sauce. Bring to a boil; cook 10 minutes or until thickened. Return lamb to pan; cook 4 minutes or until lamb is thoroughly heated. Stir in parsley.

Note:

This recipe originally ran in Cooking Light December, 2009 and was updated for the November, 2012 25th anniversary issue.

November 2012