Lamb Shanks Hestia with Cucumber Raita

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)

Preparation

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)