Lamb Shanks with Olives

1. 1

   Preheat the oven to 325F.

2. 2

   Liberally season the lamb shanks allover with salt and pepper.

3. 3

   In a large, heavy enameled cast-iron or other nonreactive pot, heat the olive oil over medium-high heat.

4. 4

   Working in batches to prevent crowding, add the lamb shanks and cook, turning them as needed, until browned allover, about 10 minutes.

5. 5

   Using tongs, remove the shanks from the pot and set aside.

6. 6

   Add the onions and garlic to the oil remaining in the pot and cook over medium-high heat, stirring, until soft, about 5 minutes.

7. 7

   Add the tomatoes, wine, and bay leaves, raise the heat to high, and boil until the liquid is reduced by half, 5 to 10 minutes.

8. 8

   Return the lamb shanks to the pot and add the olives.

9. 9

   Cover, place in the oven, and cook until the lamb is nearly falling off the bones, 2 to 3 hours.

10. 10

    Remove the bay leaves, then taste the sauce and adjust the seasoning.

11. 11

    Transfer to a warmed serving platter or individual plates.

12. 12

    Garnish with the parsley and serve.

* Per serving · 4 servings · Values may vary.