Ingredients: 1/2 teaspoon freshly ground black pepper,2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano,3/4 cup dry red wine,1/4 cup chopped fresh parsley,4 garlic cloves, minced,4 (12-ounce) lamb shanks, trimmed,1/2 teaspoon salt
Instructions:
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
- Sprinkle lamb with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
- Add lamb to pan, and cook 4 minutes on each side or until browned.
- Remove from pan.
- Add garlic to pan; saut 15 seconds.
- Add wine; cook 2 minutes, scraping pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return lamb to pan. Cover, reduce heat, and simmer 1 hour. Turn lamb over; simmer 1 hour or until meat is done and very tender.
- Place lamb on a plate; cover loosely with foil. Skim fat from surface of the sauce. Bring to a boil; cook 10 minutes or until thickened. Return lamb to pan; cook 4 minutes or until lamb is thoroughly heated. Stir in parsley.