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Author Notes: I serve this on my birthday every year to whoever wants to come sit in the back yard, drink wine, and eat lamb. It's special but simple. —aaCooks
- 6 Lamb Shanks cut in half
- Flour for dusting
- 3 tablespoons Olive Oil
- 4 Carrots, peeled and sliced
- 1 Fennel Bulb, chopped
- 6 Garlic cloves, minced
- 3 tablespoons Fresh thyme, chopped roughly
- 3 tablespoons Fresh Basil, chopped roughly
- 2 cups Hearty red wine
- 1 cup Lamb stock
- 1 pound Fresh tomatoes, chopped or good quality canned tomatoes
- 1 cup pitted prunes, chopped
- Preheat oven to 325.
- Season lamb chops with salt and pepper and dust with flour. Heat large oversafe pan with deep sides with olive oil. Brown lamb on both sides and set aside.
- In the same pan, saute the onions, scraping the pan and adding a bit more olive oil if sticking too much. When the onions are golden, add the carrots and fennel and saute another 5 min. Add the garlic and saute for 1 min until fragrant. Add remaining ingredients and bring to a simmer.
- Return lamb chops to the pan, cover and bake for about 2 hours until lamb is falling off the bone. Taste and adjust seasonings, serve with warm crusty bread.
- This recipe was entered in the contest for Your Best One-Pot Meal
- This recipe was entered in the contest for Your Best Weeknight Roast