Ingredients

• 3 tablespoons olive oil
• 4 lambs shanks
• 5 cloves garlic , sliced
• 1 small onion , chopped
• 2 teaspoons chopped fresh rosemary , plus sprigs for garnish
• 1 pinch salt and freshly ground black pepper
• 1 cup dry white wine

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add shanks; brown on all sides, about 12 minutes. Transfer to a plate.
2. 2 Reduce heat to medium-low. Add garlic to the skillet; cook for 30 to 40 seconds. Add onion; cook until translucent, 6 to 8 minutes. Return shanks to the skillet; season with 2 teaspoons rosemary, salt, and black pepper. Pour in wine. Increase heat to medium-high; bring to a simmer.
3. 3 Reduce heat to low and cover skillet tightly; simmer until shanks are very tender when pierced with a knife, 2 to 2 ½ hours, flipping once or twice during cooking. Add water as necessary to maintain original liquid level. Garnish servings with rosemary sprigs.

Nutrition per serving