Lamb Shanks With Olives and Wine

1. 1

   Using a small sharp knife, cut around though the meat down to the bone, about four inches from the small end of the shank.

2. 2

   This will release the connective tendons from the end of the bone.

3. 3

   Salt and pepper shanks well, and brown on all sides in a large chicken fryer pan, or dutch oven.

4. 4

   Remove shanks, pour off most of the grease, and saute' the onion and garlic in the drippings, being careful to not burn the garlic.

5. 5

   Add the tomatoes, wine, and olives, and place the shanks back into the pan, basting well.

6. 6

   Bake tightly covered in the oven at 350 degrees for about two hrs, till meat is very tender.

7. 7

   Return pan to stove top, and simmer uncovered for another 1/2 hr.to reduce the sauce.

8. 8

   I serve it over mashed garlic potatoes, but rice or noodles would be good too.

* Per serving · 4 servings · Values may vary.

No additional tips available.