Rating: 4.5 stars
18 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 13
Recipe by Cooking Light November 2012

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Levi Brown; Styling: Tiziana Agnello

Recipe Summary

total:
2 hrs 30 mins
Yield:
4 servings (serving size: 1 shank and 3/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

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

Nutrition Facts

254 calories; fat 11.4g; saturated fat 4.8g; mono fat 4.8g; poly fat 0.8g; protein 25.9g; carbohydrates 11.7g; fiber 3.5g; cholesterol 89mg; iron 2.9mg; sodium 439mg; calcium 64mg.
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