INGREDIENTS

INSTRUCTIONS

Pat the lamb shanks dry, season them with salt and pepper, and in a
large heavy kettle brown them, 3 at a time, in the oil over
moderately high heat, transferring them as they are browned to a
roasting pan just large enough to hold them in one layer. To the
kettle add the onion, cook it over moderate heat, stirring, until it
is softened, and stir in the garlic. Cook the mixture for 3 minutes,
stir in the tomatoes, the wine, the broth, the dried rosemary, the
allspice, and salt and pepper to taste, and bring the sauce to a
boil. Ladle the sauce over the lamb shanks. Braise the shanks,
covered tightly with foil, in the middle of a preheated 350F. oven
for 1 1/2 hours, or until they are tender, transfer them to a
heatproof platter, and keep them warm, covered. Pour the sauce into
the kettle, cleaned, and boil it for 10 minutes, or until it is
reduced to about 4 cups. The lamb shanks and the sauce may be made 2
days in advance, cooled to room temperature, and both kept in the
roasting pan, covered and chilled. eat the lamb shanks in the sauce
in a preheated 350F. oven until they are hot and transfer the shanks
to the heatproof platter. Into the sauce stir 2 teaspoons of the
parsley and 2 teaspoons of the fresh rosemary. Divide the shanks
among 6 heated plates, spoon the sauce over them, and sprinkle it
with the remaining parsley and fresh rosemary.
Serves 6.
Gourmet October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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