“Succulent braised lamb shanks slow cooked in a red wine, tomato and fresh basil sauce. serve with mushroom risotto and grilled zucchini.”

INGREDIENTS

• 2 large white onions, chopped
• 4 lamb shanks
• 2 cups dry red wine
• 1 cup balsamic vinegar
• 1/3 cup olive oil
• 4 cloves garlic, pressed
• 2 lemons, quartered
• 2 large cans diced tomatoes
• 1 bunch fresh basil, chopped
• 1 tablespoon kosher salt
• 1 tablespoon cracked pepper

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
3. Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.