Lamb Shanks? That sounds gross!

This is a warning to any one that knew me from the past, I like to cook, and bake! I know, shocking isn't it? I used to be the queen of going out for lunch and dinner(boy the money I wasted!). After a long day of teaching, when you get home past 9:00pm its hard to motivate yourself to make any thing, well some thing that's not popped into the microwave that is. I was always the first one to say "Let go to the pub! I want a club sandwich!". Well now that I'm married with a child, things have taken a change for the better. John and I put a lot of effort into to eating well and at a more regular time and we take turns doing the cooking. All most every night the three of sit down and have dinner together, just as I did growing up. In this post I just wanted to share one of my favorite things that I make for my family.
Lamb Shanks! Possibly the toughest cut of lamb out there, when not cooked properly that is! But its one of my all time favorites!     
And if they came from a lamb that was free to graze, they'll have less saturated fat and more omega-3  than just about any cut of grain-fed beef.
I start with two good sized Shanks, and lightly cover them in sea salt and fresh ground pepper. Then using a cast Iron pan I put a good layer of high heat oil (about a inch), and once the oil is hot I brown every side of the lamb shanks. This takes about five minutes. After removing the lamb shanks I drain most of the oil and fat, then using the same pan I add about four cut and peeled carrots, one can of stewed tomatoes(drained of liquid), one cup of cubed red potatoes and about half a cut up small onion. I also add one diced garlic clove and a fresh cut up chill pepper(don't tell John!). Make sure you all your veggies cut up before hand, as you will need keep stirring the veggies as you go. Then add one small can of chicken broth and one cup of dry red wine. Bring all this to a boil to reduce the wine . Always use a wine you would enjoy drinking! Do not use a so called 'cooking' wine. Cooking wine can be salty and have some funky additives that will effect the taste of your meal.
Once the wine has been reduced (the level of liquid will go down) turn the heat down to simmer and add your Lamb shanks. The liquid should just cover the sides of the shanks. Then cover the pan with a cast iron top. If you don't have one, tin foil will work. It will take about four hours for the shanks and veggies to come out perfect. You do not need to  do any thing further but sit back and wait! So go enjoy the rest of that red wine with your husband!
Your shanks will be done when the meat is so tender it falls of the bone! I hope you try your hand at braised Lamb shanks! They are not as scary as they seem!
Sincerely,
Petra