Homestyle Lamb Shanks

Ingredients

• 4 lamb shanks
• 4-6 tablespoons extra virgin olive oil
• 4 cups beef broth (or enough to barely cover)

• 1 (14 1/2 ounce) can tomatoes, including the juice (I used stewed tomatoes)
• 1 small rutabaga, sliced thin
• 1 large carrot, sliced thin
• 1 large onion, sliced thin
• 2 shallots, chopped
• 3 garlic cloves, chopped
• 2 bay leaves
• 1 sprig fresh rosemary
• seasoning salt, to taste
• black pepper, to taste
• garlic powder, to taste

Directions

1. 1

   The night before, season the lamb shanks with the seasoning salt, black pepper & garlic powder as desired & place in a Zip-Lock bag & refridgerate overnight. (You can skip this "overnight" step, if you want).

2. 2

   The next day, preheat oven to 250°.

3. 3

   Heat the Olive Oil in a dutch oven or large heavy skillet, over med. heat.

4. 4

   Brown the shanks on all sides until golden brown. & remove to a plate.

5. 5

   Saute´ the sliced vegetables, garlic & shallots for about 5-7 minutes.

6. 6

   Add the bay leaf & fresh rosemary & place lamb shanks on top.

7. 7

   Add the tomatoes & beef broth.

8. 8

   Cover & roast in oven for 5-6 hours or until meat falls off the bone.