Ingredients

Directions

Note: This is best with bone-in meat. If you can get the bones cut, even better. If not, no big deal. And it's still great without the bone at all. Prep: 1. At least 1 hour before cook time (or 3 hours before time to eat) thaw the lamb shanks. 2. Scrub the carrots (or peel, if desired), cur off the ends. Break in half by hand. 3. If you don't have a garlic press, peel and mince the garlic cloves. Cook: 1. Preheat oven to 350F. Place PanSaver in dutch oven (trust me - they're well worth it). 2. Place carrots in the bottom of the dutch oven, making a bed for the meat. 3. Set the lamb shanks on top of the carrots, spread to the sides of the pot. 4. Open the tomatoes and squish them by hand, then pour the whole can, including juice, over the meat. 5. Add the garlic (with the press, or sprinkle the minced cloves). 6. Drizzle in the EVOO (no need to be precise - a decent "glug" is fine). 7. Pour in enough white wine to cover 1/2 to 3/4 of the meat, making sure NOT to cover it completely. 8. Add salt and pepper to taste. I like about 10 grinds of the pepper mill and 2 three-finger pinches of salt. 9. Cover the dutch oven and place in the oven for 2 hours. Image pulled from Google - it's somewhat representative of the finished product, though not exact.