well braised

From my "New Best Recipes" Cookbook comes this gem...Braising is my new favorite cooking methods - and as the author of the New Best says, it is one of the greatest triumphs of cooking to turn a tough cut of meat into something tender and succulent...So, take some time on a Sunday night to enjoy this beautifully simple recipe:

Lamb Braised in Red Wine & Onions:
Prep time: 30 minutes
Cook time: 2.5 hours
Serves: 2-3

You'll need:
4 - 3/4 in. thick shoulder cuts of lamb, trimmed
1 Vidalia onion, chopped
1 C. Red Wine
1 small can chopped tomatoes (I like Muir Glen Fire Roasted chpped tomatoes)
2 T. Olive oil
Salt & Pepper

First, trim excess fat off lamb. Season with salt and pepper on each side.

In a skillet, heat 1 T. olive oil, add lamb shanks. Do in batches if necessary, to avoid overcrowding. Sautee on medium high heat for 3 minutes on each side, remove and place to side. Drain excess fat from pan into a receptacle, but leave the brown bits in the bottom.

Place pan back on medium heat, and add the other T. of olive oil, and the onions. Sautee the onions for 4 minutes, then deglaze the pan with 1 C. red wine. Add the chopped tomatoes, and simmer for 10 minutes. Add the sauteed lamb back into the pan, and cover.

Place in a 350 oven for 2.5 hours.

Enjoy with creamed spinach, a salad, and the rest of the bottle of wine!