Braised Lamb Shanks

Ingredients: (Conversion Chart)

• 2 tablespoons olive oil
• 4 lamb shanks, trimmed and each cut into 2 pieces
• freshly ground black pepper
• 2 leeks, white part only, halved lengthwise, sliced thinly crosswise
• 1 medium carrot, sliced
• 1 clove garlic, minced
• 1 cup canned diced tomatoes
• 1 bay leaf
• 4 sprigs thyme
• 4 cups reduced-sodium chicken broth

Directions:

1. Preheat oven to 350°F.
2. In a heavy ovenproof Dutch oven, heat oil over medium-high heat. Add lamb, season with pepper, and cook until brown on all sides, about 15 minutes. Transfer lamb to platter.
3. To Dutch oven, add leek, carrot, and garlic; saute until vegetables begin to soften, about 2 minutes. Stir in tomatoes (with juice), bay leaf, and thyme. Add lamb and broth and bring to a simmer.
4. Cover Dutch oven and place on middle rack of preheated oven. Cook 2½ to 3 hours, or until meat is tender. Remove bay leaf before serving.

Nutrition Info: