Lamb Shanks

Ingredients

• 4 lamb shanks, frenched
• Seasoned flour
• 4 tbsp. olive oil
• ¼ cup finely chopped garlic
• 2 tsp. dried rosemary, crumbled
• 32 oz. canned plum tomatoes
• 2 cups beef broth + as needed

Preparation

Coat the lamb shanks in seasoned flour. Ina heavy bottomed pan, heat 4 tbsp. of oil and brown the shanks on all sides. Remove shanks from the pan and add ¼ cup of garlic and 2 tsp. or rosemary. Cook about 2 minutes until garlic is lightly browned. Add the tomatoes and 2 cups of the beef broth. Returned the shanks to the pan, bring to a boil and reduce to a simmer. Simmer for about 2-1/2 hours until the shanks are tender, adding more stock if the liquid starts to dry out.

Serve by topping each shank with approximately ½ cup of the sauce.

Serves 4