Italian-Style Braised Lamb Shanks Recipe

Sprinkle shanks all over with pepper and 1/2 tsp/2 mL of the salt.

In large skillet, heat vegetable oil over medium-high heat; in batches, brown shanks all over and transfer to casserole dish or Dutch oven large enough to snugly accommodate shanks in single layer.

Pour off fat from skillet; reduce heat to medium and add olive oil. Fry minced garlic, fennel seeds and hot pepper until garlic is fragrant, about 30 seconds; stir in onion, carrot and celery and fry, stirring often, until softened, about 10 minutes. Stir in wine and remaining salt; bring to boil. Add tomatoes with juice (breaking up tomatoes with spoon), sugar and rosemary; bring to boil, then pour over shanks.

Cover and braise in 350F/180C oven for 1 hour. Uncover; turn shanks over and continue braising, uncovered and basting with pan juices every 15 minutes, until fork tender, 60 to 90 minutes.

Remove from oven. Transfer shanks to warmed serving dish; keep warm. Skim off and discard fat from sauce; stir in parsley, pressed garlic, lemon rind and juice. Spoon over shanks.

Makes 4 to 6 servings.