Homestyle Lamb Shanks

• 4 lamb shanks
• 4 -6 tablespoons extra virgin olive oil
• 4 cups beef broth (or enough to barely cover)
• 1 (14 1/2 ounce) can tomatoes, including the juice (I used stewed tomatoes)
• 1 small rutabaga, sliced thin
• 1 large carrot, sliced thin
• 1 large onion, sliced thin
• 2 shallots, chopped
• 3 garlic cloves, chopped
• 2 bay leaves
• 1 sprig fresh rosemary
• seasoning salt, to taste
• black pepper, to taste
• garlic powder, to taste

1. The night before, season the lamb shanks with the seasoning salt, black pepper & garlic powder as desired & place in a Zip-Lock bag & refridgerate overnight.
2. (You can skip this "overnight" step, if you want).
3. The next day, preheat oven to 250.
4. Heat the Olive Oil in a dutch oven or large heavy skillet, over med.
5. heat.
6. Brown the shanks on all sides until golden brown.
7. & remove to a plate.
8. Saute the sliced vegetables, garlic & shallots for about 5-7 minutes.
9. Add the bay leaf & fresh rosemary & place lamb shanks on top.
10. Add the tomatoes & beef broth.
11. Cover & roast in oven for 5-6 hours or until meat falls off the bone.

lamb shanks, extra virgin olive oil, beef broth, tomatoes, thin, carrot, onion, shallots, garlic, bay leaves, rosemary, salt, black pepper, garlic

Taken from www.food.com/recipe/homestyle-lamb-shanks-397738 (may not work)