Lamb Shanks with Olives

• 4 lamb shanks
• Salt and freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 2 yellow onions, sliced
• 2 cloves garlic, chopped
• 1 cup chopped fresh or canned plum tomatoes
• 1 1/2 cups dry red wine
• 2 bay leaves
• 1 cup anchovy-stuffed green olives
• Chopped fresh parsley for garnish

1. Preheat the oven to 325F.
2. Liberally season the lamb shanks allover with salt and pepper.
3. In a large, heavy enameled cast-iron or other nonreactive pot, heat the olive oil over medium-high heat.
4. Working in batches to prevent crowding, add the lamb shanks and cook, turning them as needed, until browned allover, about 10 minutes.
5. Using tongs, remove the shanks from the pot and set aside.
6. Add the onions and garlic to the oil remaining in the pot and cook over medium-high heat, stirring, until soft, about 5 minutes.
7. Add the tomatoes, wine, and bay leaves, raise the heat to high, and boil until the liquid is reduced by half, 5 to 10 minutes.
8. Return the lamb shanks to the pot and add the olives.
9. Cover, place in the oven, and cook until the lamb is nearly falling off the bones, 2 to 3 hours.
10. Remove the bay leaves, then taste the sauce and adjust the seasoning.
11. Transfer to a warmed serving platter or individual plates.
12. Garnish with the parsley and serve.

lamb shanks, salt, extra virgin olive oil, yellow onions, garlic, tomatoes, red wine, bay leaves, green olives, fresh parsley

Taken from www.cookstr.com/recipes/lamb-shanks-with-olives (may not work)