Ingredients

Instructions

  1. Combine flour and pepper in large ziplock bag (I used a freezer bag).
  2. Dredge lamb shanks in flour.
  3. Thinly slice onion, mince garlic.
  4. Heat oil in large frying pan.
  5. Fry shanks until golden brown on each side.
  6. Turn with tongs.
  7. Place shanks in Dutch Oven, or large oven proof pot with lid.
  8. Add minced garlic and bay leaves to pot.
  9. Add onion slices to frying pan.
  10. Cook stirring occasionally until onion is soft.
  11. Add red wine to frying pan.
  12. Cook stirring occasionally until slightly syrupy, approximately five minutes.
  13. Pour onion mixture over shanks.
  14. Sprinkle Italian seasoning over shanks.
  15. Pour beef stock into pot.
  16. Cook in 375 F oven for 2 hours and 15 minutes.
  17. Sprinkle with salt and pepper to taste.
  18. If desired sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top for 15 minutes or until it coats the back of a spoon.
  19. Return shanks to sauce to rewarm.