Braised Lamb Shanks With Leeks

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 bunch leek
• 4 lamb shanks
• 3 tablespoons olive oil
• 4 large garlic cloves
• 2 teaspoons rosemary, chopped
• 1 cup wine

Recipe

• 1 wash leeks very well and slice crosswise, set aside. leeks are full of grit and dirt so i wash them once they are sliced.
• 2 slice garlic cloved thinly.
• 3 trim lamb shanks of all fat and be sure to remove the "silverskin".
• 4 heat oil med-high in large dutch oven ( larger cuts can be done in a roaster pan and finished in the oven).
• 5 when oil is hot but not smoking, brown meat very well on all sides, set aside.
• 6 turn pan down to med-low and add garlic and leeks, saute 10 minutes.
• 7 return shanks to pan, season with s+p and srinkle rosemary over all.
• 8 add wine and bring to a simmer.
• 9 reduce heat to low and cover for 2 1/2 hours, turning once to season second side.