Lamb Shanks Roasted In Red Wine

If I were starting my family again, I would love my wife more in front of my children. I would laugh with my children more at our mistakes and our joys. I would listen to my children more, even to the littlest one. I would be more honest about my weaknesses and not pretend perfection. I would pray differently for my family. Rather than focusing on them, I’d focus on me. I would do more things with my children. I would do more encouraging. I would bestow more praise. I would pay more attention to little things. I would speak about God more intimately. Out of every ordinary thing of every ordinary day I would point them to God.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats		Home4	1	Servings

INGREDIENTS

1/4	c	Olive oil
8		Lamb shanks
		Salt & pepper, to taste
3		Yellow onions, sliced
3/4	c	Ketchup
2		15 oz. can beef broth
1/4	c	Water
1	c	Dry red wine
1	T	Red wine vinegar
3	T	Brown sugar
1	T	Lemon juice
1	T	Worcestershire sauce
1		Bay leaf
3		Sprigs fresh rosemary
1/2	c	Chopped parsley, for garnish

INSTRUCTIONS

First, in a large pot heat the oil. Season the lamb shanks with salt
and pepper. Add the shanks to the hot oil and brown well on all  sides.
Remove the shanks from the pan.  Add the onions to the same pot and
saute till tender. Next, add the  ketchup, broth, water, wine, vinegar,
sugar, lemon juice,  worcestershire, bay leaf and rosemary and stir to
combine well. Bring  the mixture to a simmer, then add the lamb shanks
back to the pot.  Cover the pot and place in a 325Ã¸ oven. Bake for 2
hours.  To serve, adjust the seasoning. Add in the parsley and serve
the  shanks with the sauce.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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