Slow-Braised Lamb Shanks

• 4 (12-ounce) lamb shanks, trimmed
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon olive oil
• 1 cup chopped onion
• 1 teaspoon chopped fresh thyme
• 3 garlic cloves, minced
• 1/2 cup red wine
• 3 cups lower-sodium marinara sauce (such as McCutcheon's)
• 1/2 cup fat-free, lower-sodium chicken broth
• 1/4 cup thinly sliced fresh basil
• 2 teaspoons grated lemon rind

1. Heat a large Dutch oven over medium-high heat. Sprinkle lamb evenly with pepper. Add oil to pan; swirl to coat. Add lamb to pan; cook 8 minutes, browning on all sides. Remove lamb from pan. Add onion, thyme, and garlic to pan; cook for 2 minutes, stirring occasionally. Add wine to pan, scraping pan to loosen browned bits; cook until liquid evaporates (about 2 minutes). Stir in marinara sauce and broth; cook 4 minutes, stirring occasionally. Return lamb to pan. Cover; reduce heat to low, and simmer 2 hours or until very tender and meat pulls easily from the bone. Remove lamb from pan; skim any fat from surface of sauce, and discard. Increase heat to medium-high; bring sauce to a boil, and cook until sauce thickens (about 6 minutes). Add lamb; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in basil and rind.

lamb shanks, freshly ground black pepper, olive oil, onion, thyme, garlic, red wine, lower, chicken broth, fresh basil, lemon rind

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