Lamb Shanks Katherine

Lamb Shanks Katherine
2-4 lamb shanks (about 1 pound each)
2-3 tablespoons olive oil
1 can (8 ounces) tomato sauce
1 cup red wine such as Cabernet Sauvignon
1/2 cup water
2/3 cup chicken broth
1 bay leaf
1 whole medium onion, peeled and cut in half
2 slices lemon
1 clove garlic, halved
Preheat oven to 325 degrees.
Heat olive oil in skillet and brown the lamb shanks. Place in roasting pan or ovenproof baking dish.
To skillet, add tomato sauce, wine, water, broth, bay leaf , onion, lemon and garlic and cook, scraping any browned bits into the sauce.
Pour sauce over lamb shanks and bake for about 2 hours or until meat is fork tender. If more sauce is needed add more wine and chicken broth to baking dish. Serve over noodles.
Serves two to four.
Nutrition values per serving without noodles: 720 calories, 30 g fat, 4 g carbohydrates, 1 g fiber, 94 g protein, 291 mg cholesterol, 493 mg sodium.