Braised Lamb Shanks With Leeks

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   ["Wash leeks very well and slice crosswise, set aside. Leeks are full of grit and dirt so I wash them once they are sliced.", "Slice garlic cloved thinly.", "Trim lamb shanks of all fat and be sure to remove the ""silverskin"".", "Heat oil med-high in large dutch oven ( larger cuts can be done in a roaster pan and finished in the oven).", "When oil is hot but not smoking, brown meat very well on all sides, set aside.", "Turn pan down to med-low and add garlic and leeks, saute 10 minutes.", "Return shanks to pan, season with s+p and srinkle rosemary over all.", "Add wine and bring to a simmer.", "Reduce heat to low and cover for 2 1/2 hours, turning once to season second side."]

* Per serving · 4 servings · Values may vary.

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