LAMB SHANKS

Ingredients: 

4 to 6 meaty lamb shanks

Salt and pepper

3 tablespoons olive oil

1 large onion, chopped

3 large carrots, diced

6 large cloves of garlic

1 bottle of a Missouri Norton wine

1 28-ounce can of diced tomatoes

1-1/2 cups of either beef or chicken stock (or 3/4 cup of each)

2 tablespoons chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 sprig rosemary for garnish

 

Directions: 

Salt and pepper the lamb shanks. Heat oil in a heavy, nonreactive Dutch oven or pan over medium-high heat. Working in batches, brown shanks on all sides and transfer to a platter.

Add onions, carrots and garlic to the hot oil and sauté until beginning to brown. Add wine, stock, tomatoes, rosemary and thyme. Then add the shanks, being sure they are covered by liquid (add water or more wine if needed). Bring to a boil, then reduce heat and simmer for two hours, or until meat is tender.

Remove shanks from pot and boil to reduce the liquid to a thick sauce. Spoon over shanks and serve with a sprig of rosemary.

Servings:

4-6 (1 shank per person)

Leftovers:

Cut the meat off the shanks and add to the thick sauce. Add a small can of diced tomatoes if you need more sauce. Heat, season to taste and serve over rice, quinoa or pasta.