Lamb Shanks Hestia With Cucumber Raita

• 4 lamb shanks (about 1 1/4 pounds each)
• Cooking spray
• 1 1/2 cups chopped onion
• 6 garlic cloves, minced
• 1 cup dry Marsala or Madeira
• 1 cup low-salt beef broth
• 1 cup tomato sauce
• 1 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (3-inch) cinnamon stick
• 1 cup golden raisins
• Mint sprigs (optional)

1. Preheat oven to 350u0b0.
2. Rinse lamb with cold water; pat dry.
3. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add 2 lamb shanks; cook 10 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining lamb; remove from pan.
4. Add onion and garlic to pan; saute 2 minutes. Add dry Marsala; cook 2 minutes, stirring frequently. Add broth, tomato sauce, rosemary, salt, pepper, and cinnamon stick.
5. Return lamb to pan; bring mixture to a simmer. Cover pan and bake at 350u0b0 for 1 hour.
6. Remove lamb mixture from oven; stir in raisins. Cover and bake an additional 45 minutes or until lamb is tender. Remove cinnamon stick; discard. Serve lamb with pan sauce and Cucumber Raita. Garnish with mint sprigs, if desired.
7. (Totals include Cucumber Raita)

lamb shanks, cooking spray, onion, garlic, marsala, lowsalt beef broth, tomato sauce, rosemary, salt, black pepper, cinnamon stick, golden raisins

Taken from www.myrecipes.com/recipe/lamb-shanks-hestia-with-cucumber-raita (may not work)