Ingredients
At a glance
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Serves
4
3 tablespoons olive oil
4 lamb shanks
5 cloves garlic, sliced
1 small onion, chopped
2 teaspoons chopped fresh rosemary, plus sprigs for garnish
1 pinch salt and freshly ground black pepper
1 cup dry white wine
Methods/steps
In a large frying pan, heat oil over medium-high heat
Add shanks to hot pan, and brown all sides; this should take about 12 minutes
Transfer to a plate
Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds
Stir in onion, and continue cooking until translucent, 6 to 8 minutes
Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste
Pour in wine, raise heat to medium-high, and bring to a simmer
Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours
Turn once or twice during cooking, and add water as necessary to maintain original level of liquid
Serve shanks garnished with rosemary sprigs
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