Braised Lamb Shanks With Lemon Confit and Sweet Pearl Onions

• 14 cup olive oil, divided
• 2 lamb shanks (2 pounds total)
• 4 garlic cloves, thinly sliced
• 2 preserved lemons, thinly sliced
• 1 cup dry white wine
• 1 cup low sodium chicken broth
• 1 rosemary sprig, leaves chopped
• 1 cup thawed frozen pearl onions
• salt
• ground black pepper

1. Place 1 1/2 tbsp olive oil in a braising pan over medium-high heat.
2. Season the lamb with salt and pepper.
3. Brown lamb on all sides.
4. Set aside.
5. Drain olive oil.
6. Place 1 tbsp fresh olive oil in same pan over low heat.
7. Add garlic and lemon.
8. Saute 1 minute, then add wine, stock and rosemary.
9. Return lamb to pan.
10. Bring to a boil, cover and turn to low heat.
11. Simmer gently 2 hours, turning lamb occasionally.
12. Meanwhile, preheat oven to 400F Toss onions with remaining olive oil, salt and pepper.
13. Roast 20 minutes, stirring occasionally.
14. Uncover the meat and stir in the onions.
15. Simmer, uncovered, 5 minutes, until sauce thickens slightly.
16. Serve with couscous, white beans, or crusty bread.

olive oil, lamb shanks, garlic, preserved lemons, white wine, chicken broth, rosemary, onions, salt, ground black pepper

Taken from www.food.com/recipe/braised-lamb-shanks-with-lemon-confit-and-sweet-pearl-onions-399411 (may not work)