2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
1/4 cup chopped fresh parsley
How to Make It
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.
This recipe originally ran in Cooking Light December, 2009 and was updated for the November, 2012 25th anniversary issue.
I don't know if my lamb shanks were too big and therefore required a longer cooking time, but my lamb wasn't fall off the bone tender like I expected and I used a locally raised, high quality lamb. I won't be making this again.
Absolutely delicious! We thoroughly enjoyed this recipe. Served it with creamy soft polenta and kale sauteed with a little olive oil, garlic, salt, and pepper, and a handful of dried currants for a touch of sweetness.
Repeating other reviewers, don't let the simplicity fool you - tastes expensive and complicated. Plus lamb shanks are a relatively cheap cut. I've also used this sauce with pan-fried tofu for a vegetarian entree, and served to the group along with mashed potatoes (or parsnips, cauliflower.... i bet cabbage would be good too). Good dad recipe.
My first lamb recipe and it was wonderful. The meat melted off the bone, and it was so simple to make. Used the suggestion of refridged polenta since i couldn't find instant but it took too long to soften and get the right consistancy. Next time I will do mashed potatoes.
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