Braised Lamb Shanks With Sundried Tomatoes

• 6 2/3 lb lamb shanks
• None None all-purpose flour, for dusting
• 2 tbsp olive oil
• 12 None baby onions
• 2 oz sun-dried tomatoes in oil, drained
• 1/2 cup port
• 2 cups dry red wine
• 1/2 cup chicken stock
• 2 tbsp fresh parsley leaves, finely chopped

1. Preheat oven to 350u0b0F.
2. Toss lamb shanks in flour, shaking off excess. Heat oil in a large Dutch oven. Working in batches, cook lamb until browned all over. Drain on paper towels. Return all lamb shanks to Dutch oven. Add onions, tomatoes, port, wine and stock. Cover then transfer to oven for 2 hours, or until lamb is tender.
3. Remove lamb shanks from Dutch oven and keep warm. Simmer pan juices until thickened slightly. Serve lamb with sauce, sprinkled with parsley.

lamb shanks, flour, olive oil, onions, tomatoes, port, red wine, chicken stock, parsley

Taken from recipes-plus.com/api/v2.0/recipes/30423 (may not work)