Browning the lamb shanks helps seal in the juices when they braise.

　　

Ingredients

2 lemons

　　8 lamb shanks (foreshanks), about 12 ounces each

　　Salt and pepper, to taste

　　3 tablespoons olive oil

　　8 cloves of garlic, peeled

　　2 cinnamon sticks

　　1 can (28 ounces) peeled plum tomatoes, chopped, with juices

　　2 tablespoons each: tomato paste and honey

　　2 cups ruby port wine

　　1 cup beef broth

　　3 sprigs fresh thyme (plus 2 to 3 large bunches, for garnish)

　　2 bay leaves

　　

Step 1

1. Blanch the lemons in boiling water for 2 minutes. Drain. Cut into 8 wedges each, discarding seeds.

　　

Step 2

2. Preheat the oven to 350°:F. Season the lamb with salt and pepper. Heat 2 tablespoons of the oil in a large, ovenproof casserole over medium-high heat. Brown the shanks well, 2 at a time, about 6 minutes each, turning. Remove to a plate. Pour the fat from the casserole and wipe clean.

　　

Step 3

3. Heat the remaining oil in the casserole over low heat. Add the lemons, garlic and cinnamon; cook for 2 minutes, stirring; crush the lemons slightly. Add the remaining ingredients; season with salt and pepper. Bring to a boil, reduce heat to low and cook for 2 minutes.

　　

Step 4

4. Return the lamb to the casserole, cover and bake for 1 hour. Uncover and bake until tender, about 45 minutes more, basting occasionally.

　　

Step 5

5. Remove the lamb to a large, shallow platter. Discard the cinnamon,thyme and bay leaves. Defat the sauce, then spoon it over the lamb. Garnish with the bunches of thyme.

　　

Nutrition Per Serving

Per serving: 350 calories

　　15g carbohydrate

　　35g protein

　　12g fat

　　110mg cholesterol (nutritional analysis provided by Parade).

　　#### Nutritional analysis provided by Parade