Serve over mashed potatoes, polenta, or couscous.

David Bonom
Recipe by Cooking Light March 2012

Gallery

Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
30 mins
total:
2 hrs 45 mins
Yield:
Serves 4 (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. 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.

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Nutrition Facts

426 calories; fat 18.7g; saturated fat 7.3g; mono fat 7.3g; poly fat 1.2g; protein 33g; carbohydrates 60.3g; fiber 0.9g; cholesterol 120mg; iron 2.8mg; sodium 422mg; calcium 46mg.