Lamb Shanks!

When people think of Italian, theres many foods that come to mind. Pizza, Spaghetti, other stereotypical things Americans think Italians eat; but few know of the Italian Lamb Shanks. Cooked in wine, with an incredible aroma, Lamb Shanks are not to be missed.

Here's is a video of the legendary chef Gordon Ramsey's take on Lamb Shanks: Ramsey's Lamb Shanks.

How to make Lamb Shanks

• Rub lamb shanks with olive oil and season generously with salt and pepper.


• Heat a heavy Dutch oven. When hot, drizzle a thin layer of olive oil to coat the bottom. Sear the lamb shanks until browned and remove from the pot.


• To the same pot, add a teaspoon of olive oil and the sliced sweet onions. Toss to coat with the pan drippings. Reduce heat and cover.


• Sweat the onions until limp but not browned, stirring often.


• When they are limp, add the wine and cook for two minutes, scraping up any browned bits from the bottom of the pot.


• Add garlic cloves, tomatoes, and 1/2 cup water. Stir to combine.


• Return the lamb shanks to the pot.


• Reduce heat to low and simmer, turning lamb shanks occasionally, for 1 1/2 hours or until tender. Add additional water if the sauce becomes too thick.


• Serve braised lamb shanks with cooked pasta, rice, or mashed potatoes and sprinkle with parsley.

Mouth Watering Lamb Shanks

Ingredients:

• 2 pounds lamb shank
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon Kosher salt (to taste)
• 1 teaspoon Freshly ground black pepper (to taste)
• 1 onion large sweet onion (sliced)
• 1/2 cup red wine
• 1 head garlic (10 to 12 whole cloves, separated and peeled)
• 1 large can diced tomatoes
• 1/2 cup water (or more - see instructions)
• 1 tablespoon parsley (chopped)