Baked Lamb Shanks

Ingredients

• 4 each lamb shanks, koshered, well trimmed, cut into 6 pieces
• 1 tsp each sage, curry powder
• 1½ tbsp olive oil
• 1 tbsp minced garlic
• 3 tbsp minced shallot
• ⅓ cup each minced onion and green bell pepper.
• 3 tbsp Worcestershire sauce
• ¼ cup tomato juice
• ¼ cup kosher red wine, dry (optional)
• ½ cup chicken stock (or more)
• minced fresh basil or dill

Directions

1. Preheat oven to 375 °F.
2. Wash meat under hot running water; dry well.
3. Prick in several places.
4. Combine seasoning; rub all over meat.
5. Heat 1 tbsp oil in large enameled Dutch oven.
6. Add meat and brown over medium heat on one side.
7. Scoop up with spatula and turn.
8. Add remaining oil and minced ingredients.
9. Stir and cook with meat until mixture browns lightly.
10. Pour off any fat.
11. Combine Worcestershire sauce with tomato juice, wine and ½ cup of stock.
12. Pour around sides of pot.
13. Bring to boil.
14. Cover and bake in center of oven for 30 minutes.
15. Turn and baste.
16. Re-cover and bake for 1 hour longer, turning and basting every 20 minutes (add some of the remaining stock if liquid evaporates before cooking is completed).
17. Stir salt into sauce; then spoon over meat.
18. Serve on warmed individual plates sprinkled with basil or dill.