Category: Meat Dishes

Serves: 4

Ingredients

• 4 (12 oz) lamb shanks, trimmed
• 1/4 tsp freshly ground black pepper
• 1 tsp olive oil
• 1 cup chopped onion
• 1 tsp chopped fresh thyme
• 3 garlic cloves, minced
• 1/2 cup red wine
• 3 cups lower sodium marinara sauce
• 1/2 cup fat-free, lower sodium chicken broth
• 1/4 cup thinly sliced fresh basil
• 2 tsp grated lemon rind

Directions

1. Heat a large Dutch oven over medium-high heat.
2. Sprink lamb evenly with pepper. Add oil to pan; swirl to coat. Add lamb to pan; cook 8 minutes, browning on all sides. Remove lamb from pan.
3. Add onion, thyme, and garlic to pan; cook for 2 minutes, stirring occasionally. Add wine to pan, scaping pan to loosen browned bits; cook until liquid evaporates (about 2 minutes). Stir in marinara sauce and broth; cook 4 minutes; stirring occasionally. Return lambs to pan.
4. Cover; reduce to low heat and simmer 2 hours or until very tender and meat pulls easily from the bone. Remove lamb from pan; skim any fat from surface of sauce and discard.
5. Increase heat to medium-high; bring sauce to a boil and cook until sauce thickens (about 6 minutes). Add lamb; cook 2 minutes or until thoroughly heated.
6. Remove pan from heat, stir in basil and rind.

Nutrition Facts

Calories 426, Total Fat 18.7g, Protein 3.3g, Carbohydrates 60.3g, Fiber 0.9g, Cholesterol 120mg, Iron 2.8g, Sodium 422mg, Calcium 46mg