Braised Lamb Shanks

• 4 lamb shanks (6 pounds)
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 2 (12-ounce) cans stout ale
• 2 (11.5-ounce) cans apricot nectar
• 2 garlic bulbs, halved
• 5 fresh rosemary sprigs
• 1 1/2 teaspoons kosher salt or table salt
• 1/2 teaspoon pepper
• Mashed potatoes
• Garnish: fresh rosemary sprigs

1. Dredge lamb shanks in flour; brown on all sides in hot oil in a large skillet. Place lamb in a large roasting pan; add ale and next 5 ingredients.
2. Bake, covered, at 375u0b0 for 2 hours. Uncover and bake 1 more hour. Skim fat from drippings.
3. Serve lamb shanks and drippings with mashed potatoes. Garnish, if desired.
4. Note: For testing purposes only, we used Guinness Stout.

lamb shanks, allpurpose, olive oil, stout ale, apricot nectar, garlic, rosemary sprigs, kosher salt, pepper, potatoes, rosemary sprigs

Taken from www.myrecipes.com/recipe/braised-lamb-shanks (may not work)