Lamb Shanks with Tomato, suggested by Sarah

Meltingly tender shanks and their simple yet rich sauce make a hearty meal. Serve with polenta.

Yield: 4 servings (serving size: 1 shank and 3/4 cup sauce)

Ingredients

THE 5 INGREDIENTS:
4 (12-ounce) lamb shanks, trimmed
4 garlic cloves, minced
3/4 cup dry red wine
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
1/4 cup chopped fresh parsley

Preparation
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add lamb to pan, and cook 4 minutes on each side or until browned. Remove from pan. Add garlic to pan; sauté 15 seconds. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return lamb to pan. Cover, reduce heat, and simmer 1 hour. Turn lamb over; simmer 1 hour or until meat is done and very tender. Place lamb on a plate; cover loosely with foil. Skim fat from surface of the sauce. Bring to a boil; cook 10 minutes or until thickened. Return lamb to pan; cook 4 minutes or until lamb is thoroughly heated. Stir in parsley.

Nutritional Information
Calories:
254
Fat:
11.4g (sat 4.8g,mono 4.8g,poly 0.8g)
Protein:
25.9g
Carbohydrate:
11.7g
Fiber:
3.5g
Cholesterol:
89mg
Iron:
2.9mg
Sodium:
439mg
Calcium:
64mg

Cooking Light, DECEMBER 2009