Stewed Lamb Shanks by Shannon Hayes

Courtesy of The Grassfed Gourmet Cookbook by Shannon Hayes

Ingredients include:

1lb lamb shanks

 salt and pepper

 2 Tbs olive oil or lard

 2 onions, coarsely chopped

 2 cloves garlic, minced

 1 - 16 oz can stewed tomatoes with juice

 1/4 C dry red wine

 1 Tbsp dark brown sugar 

A dash or more of hot pepper sauce to taste

 1 Sweet green pepper, chopped into 1" chunks 

1/2 tsp dried rosemary.

Sprinkle the lamb shanks with salt and pepper, then set aside.

Heat the olive oil or lard in a heavy, non reactive pot with a tight-fitting lid.  Add the lamb shanks and saute until browned on all sides, about 5-7 minutes. Add the chopped onions, saute for 1 minute, add the garlic and saute 1
minute more.  Stir in the tomatoes, wine, brown sugar and hot pepper
sauce. 

Cover and simmer over low heat for 1 hour or until the lamb is
tender.  Add the chopped pepper and rosemary, simmer for an additional
30 minutes, and serve. Serves 2-3 people.