Lamb Shanks Recipe
- 3 tablespoons olive oil
- 4 lamb shanks
- 6 garlic cloves, sliced
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 4 leeks, including some of the green, sliced thick
- 1 cup dry red wine
- Preheat the oven to 350°F.
- Heat the olive oil in a dutch oven over medium-high heat until hot. Add the lamb shanks and brown thoroughly all over—you may have to do this in batches.
- Add the remaining ingredients and stir to combine, then cover the pot and put it in the oven for 2 hours or until the meat is almost falling off the bone.
