by Charlie Leck
Here's the ingredients you'll need.
Lamb Shanks - 6 high quality lamb shanks
(preferably from Sheep Hollow) of about 1 lb each
Olive oil -- 4 or 5 Tablespoons
Garlic -- 4 cloves minced
Onions -- 3 to 4 cups chopped
Tomatoes -- 6 cups chopped (if canned, drain)
White Wine -- 1 cup dry white wine Marsala Wine -- half cup of dry Marsala
Broth -- 1 and a half cup of vegetable broth (I like the 'Better than Broth' series)
Dried All-Spice -- half teaspoon
Dried Rosemary -- 1 teaspoon
Parsley -- 1 Tablespoon of fresh leaves
Rosemary -- 1 Tablespoon of fresh leaves
Now, with those ingredients at hand and prepared, here's what you do!
- Pat the lamb shanks dry and season with pepper and salt
- Brown them (probably 2 or 3 at a time in a heavy kettle (Browning is crucial and do not hurry your browning. Turn so every side gets thoroughly browned.)
- As shanks are browned, move them into a roasting pan large enough to accept them in a single layer.
- When the shanks are all in the roasting pan, add all the chopped onions and cook until soft (about 3 minutes).
- Add minced garlic (cook for about 4 minutes)
- Stir in tomatoes, dried spices, broth, wines, and add some salt and pepper to taste.
- Keep stirring as sauces comes to a boil.
- Spread the sauce over the shanks in the roasting pan.
- Cover roasting pan tightly with lid or foil.
- Cook in 350 degree oven for 90 minutes (or a bit more if shanks were very large).
- Move the shanks to a serving platter.
- Return sauce to a clean kettle and bring to a boil -- stir 2 tablespoon of fresh parsley leaves and fresh rosemary leaves into the sauce. Continue to stir, reducing sauce to 4 or 5 cups.
- Pour sauce over the shanks.
- Sprinkle fresh, chopped parsley leaves decoratively over the shanks and sauce.