- 3 1/2 pounds meaty lamb hind shanks, cut in half crosswise
- Kosher salt
- Black pepper
- 1 tablespoon extra-virgin olive oil
- 1 cup dry red wine
- 1/2 cup beef broth
- 1 pound boiling onions or cipollini onions, peeled
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon freshly ground black pepper
- chopped fresh flat-leaf parsley (optional)
- Season meat with salt and pepper. In a 6- to 8-quart Dutch oven brown meat on all sides in hot oil; drain. Carefully stir in the wine, broth, onions, garlic, rosemary, and the 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 to 2 1/4 hours or until meat is very tender.
- To serve, transfer meat and onions to a serving dish. Skim fat from pan juices; pour juices over meat. If desired, sprinkle with parsley.