Braised Lamb Shanks

1. 1

   Salt and pepper shanks and brown them in the oil. Add garlic, rosemary and oregano and cook over low heat, covered, with the lamb shanks in one layer - do not crowd. Turn them over from time to time. If all the liquid disappears, add a Tbsp or so of water; also check to be sure heat is not too high. After about 1 and 1/4 hours, pour off fat and water. Continue to cook till shanks are very tender. Remove shanks and deglaze pan with the wine. Put the garlic through a sieve and spread the pureed garlic over the shanks. Adjust salt and pepper and add pan juices.

* Per serving · 4 servings · Values may vary.

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