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1
Pat the lamb shanks dry, season them with salt and pepper, and in a large heavy kettle brown them, 2 at a time, in the oil over moderately high heat, transferring them as they are browned to a roasting pan just large enough to hold them in one layer.
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2
To the kettle add the onion, cook it over moderate heat, stirring, until it is softened, and stir in the garlic.
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3
Cook the mixture for 3 minutes, stir in the tomatoes, the wine, the broth, the dried rosemary, the allspice, and salt and pepper to taste, and bring the sauce to a boil.
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4
Ladle the sauce over the lamb shanks.
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5
Braise the shanks, covered tightly with foil, in the middle of a preheated 350 degree oven for 1 1/2 hours, or until they are tender, transfer them to a heatproof platter, and keep them warm, covered.
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6
Pour the sauce into the kettle, cleaned, and boil it for 10 minutes, or until it is reduced to about 4 cups.
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7
The lamb shanks and the sauce may be made 2 days in advance, cooled to room temperature, and both kept in the roasting pan, covered and chilled.
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8
Heat the lamb shanks in the sauce in a preheated 350 degree oven until they are hot and transfer the shanks to the heatproof platter.
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9
Into the sauce stir 2 teaspoons of the parsley and 2 teaspoons of the fresh rosemary.
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10
Divide the shanks among 4 heated plates, spoon the sauce over them, and sprinkle it with the remaining parsley and fresh rosemary.
