3 cups lower-sodium marinara sauce (such as McCutcheon's)
1/2 cup fat-free, lower-sodium chicken broth
1/4 cup thinly sliced fresh basil
2 teaspoons grated lemon rind
How to Make It
Heat a large Dutch oven over medium-high heat. Sprinkle lamb evenly with pepper. Add oil to pan; swirl to coat. Add lamb to pan; cook 8 minutes, browning on all sides. Remove lamb from pan. Add onion, thyme, and garlic to pan; cook for 2 minutes, stirring occasionally. Add wine to pan, scraping pan to loosen browned bits; cook until liquid evaporates (about 2 minutes). Stir in marinara sauce and broth; cook 4 minutes, stirring occasionally. Return lamb to pan. Cover; reduce heat to low, and simmer 2 hours or until very tender and meat pulls easily from the bone. Remove lamb from pan; skim any fat from surface of sauce, and discard. Increase heat to medium-high; bring sauce to a boil, and cook until sauce thickens (about 6 minutes). Add lamb; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in basil and rind.