Braised Lamb Shank
Braised Lamb Shank

4 lamb shanks
2 large white onions, chopped
2 cups dry red wine
1 cup balsamic vinegar
1/3 cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 oz.) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper

1. Preheat the oven to 350°F (175°C).

2. Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.

3. Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

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