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Lamb Shanks Hestia with Cucumber Raita

Yield 10 servings (serving size: 3 ounces lamb, about 1/3 cup sauce, and 2 tablespoons cucumber raita)
This earthy meal of braised lamb shanks in a richly flavored sauce - named for the Greek goddess of the hearth - was born during one of those occasions. Raita (RAH-ee-tah) is a traditional Indian salad of yogurt and chopped vegetables.

Ingredients

  • 4 lamb shanks (about 1 1/4 pounds each)
  • Cooking spray
  • 1 1/2 cups chopped onion
  • 6 garlic cloves, minced
  • 1 cup dry Marsala or Madeira
  • 1 cup low-salt beef broth
  • 1 cup tomato sauce
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (3-inch) cinnamon stick
  • 1 cup golden raisins
  • Cucumber Raita
  • Mint sprigs (optional)

Nutrition Information

  • calories 282
  • caloriesfromfat 25 %
  • fat 7.9 g
  • satfat 2.9 g
  • monofat 3.3 g
  • polyfat 0.6 g
  • protein 33.6 g
  • carbohydrate 18.9 g
  • fiber 1.7 g
  • cholesterol 95 mg
  • iron 3.1 mg
  • sodium 336 mg
  • calcium 81 mg

How to Make It

  1. Preheat oven to 350°.

  2. Rinse lamb with cold water; pat dry.

  3. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add 2 lamb shanks; cook 10 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining lamb; remove from pan.

  4. Add onion and garlic to pan; sauté 2 minutes. Add dry Marsala; cook 2 minutes, stirring frequently. Add broth, tomato sauce, rosemary, salt, pepper, and cinnamon stick.

  5. Return lamb to pan; bring mixture to a simmer. Cover pan and bake at 350° for 1 hour.

  6. Remove lamb mixture from oven; stir in raisins. Cover and bake an additional 45 minutes or until lamb is tender. Remove cinnamon stick; discard. Serve lamb with pan sauce and Cucumber Raita. Garnish with mint sprigs, if desired.

  7. (Totals include Cucumber Raita)