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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Nutrition (calculated from recipe ingredients)
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Calories: 2084
Calories From Fat: 297
Total Fat: 33.7g
Cholesterol: 0mg
Sodium: 1806.3mg
Potassium: 2785.2mg
Carbohydrates: 332.8g
Fiber: 24.9g
Sugar: 43.4g
Protein: 51.4g