Braised Lamb Shanks

• From: American Lamb Board

Ingredients

• 4 lamb shanks

• 4 cloves garlic, divided

• 1 Tbs lemon pepper, divided

• 1 tsp salt

• 2 Tbs olive oil

• 1 medium onion, sliced into rings

• 1 medium green bell pepper, thinly sliced

• 1 28 oz can whole tomatoes and juice, broken up

• 1/2 cup red wine (substitute chicken broth if desired)

• 1 Tbs Worcestershire sauce

• 1 tsp granulated sugar

• 2 bay leaves

• 1 tsp dried oregano leaves, crushed

• 1/2 tsp coriander, ground

• 1/2 tsp allspice, ground

• 1/2 tsp paprika

A wondrous combination of spices will thrill the taste buds of all who partake.

Directions

• In 13 x 9-inch baking dish with meat rack, arrange shanks. Make slits in shank meat. Thinly slice two garlic cloves and insert into slits.
• Season all sides of shanks with 2 tsp lemon pepper and salt. Roast in 325°F oven for 1 hour.
• In 2-quart saucepan with cover, heat oil. Sauté onion, bell pepper, and two finely chopped garlic cloves for 3 to 4 minutes, stirring occasionally.
• Add tomatoes, wine or broth, Worcestershire sauce, bay leaves, sugar, oregano, 1 tsp lemon pepper, coriander, allspice, and paprika. Cover and simmer for 10 minutes; set aside.
• Remove cooked lamb shanks and rack from pan. Wipe out pan and return shanks to pan.
• Pour on sauce, cover, and cook 1 1/2 to 2 additional hours, or until meat is tender.
• Remove bay leaves. Serve with rice or pasta.