4 lamb shanks
salt and fleshly ground black pepper to taste
¼ cup flour
6 Tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 carrot, diced
¾ cup dry red wine
¾ cup beef broth
1 jar Newman's Own® Fra Diavolo Pasta Sauce
parsley sprigs for garnish
Preheat the oven to 350°F. Heat 5 tablespoons of the oil in a 5-quart Dutch oven until medium-hot. Add 2 of the lamb shanks, brown?them all over, then set aside. Repeat with the remaining 2 lamb shanks.
Season the lamb shanks with salt and pepper, and dredge them in the flour; tap off the excess. Scrape the brown bits off the bottom of the pan and discard.
Heat the remaining oil in the Dutch oven until medium-hot. Add the onion and garlic, and sauté until soft and translucent. Add the carrot and sauté for 1 to 2 minutes. Add the red wine, raise the heat to high, and reduce the wine by half. Add the beef broth and pasta sauce, and bring just to a boil. Immediately remove the pan from the heat.
Add the lamb shanks to the Dutch oven, spoon the pasta sauce over them, and cover tightly. Bake for 2 hours, or until the meat is fork-tender. Remove the shanks and keep them warm. Skim the fat from the sauce. Adjust the seasonings. Serve the lamb shanks with sauce and garnish with the parsley sprigs.
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