Courtesy of The Grassfed Gourmet Cookbook by Shannon Hayes
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
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.