Lamb Shanks Braised In Tomato

• 4 (12 ounce) lamb shanks, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 4 garlic cloves, minced
• 3/4 cup dry red wine
• 2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
• 1/4 cup fresh parsley, chopped

1. Heat a large Dutch oven over medium-high heat. Coat the pan with cooking spray. Sprinkle the lamb with salt and pepper. Add lamb to the pan; cook 4 minutes on each side or until browned. Remove from the pan.
2. Add garlic to the pan; saute 15 seconds. Add the wine to the pan; cook 2 minutes, scraping the pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return the lamb to the pan. Cover the pan, reduce heat, and simmer for 1 hour. Turn the lamb over; simmer 1 hour or until the meat is done and very tender.
3. Place the lamb on a plate; cover loosely with foil. Skim the fat from the surface of the sauce. Bring to a boil; cook 10 minutes or until thickened.
4. Return the lamb to the pan; cook 4 minutes or until the lamb is thoroughly heated. Stir in chopped parsley.

lamb shanks, salt, fresh ground black pepper, garlic, dry red wine, tomatoes, fresh parsley

Taken from www.food.com/recipe/lamb-shanks-braised-in-tomato-490158 (may not work)