Braised Lamb Shanks With Leeks - cooking recipe

Ingredients

1 bunch leek
4 lamb shanks
3 tablespoons olive oil
4 large garlic cloves
2 teaspoons rosemary, chopped
1 cup white wine

Preparation

Wash leeks very well and slice crosswise, set aside. Leeks are full of grit and dirt so I wash them once they are sliced.
Slice garlic cloved thinly.
Trim lamb shanks of all fat and be sure to remove the \"silverskin\".
Heat oil med-high in large dutch oven ( larger cuts can be done in a roaster pan and finished in the oven).
When oil is hot but not smoking, brown meat very well on all sides, set aside.
Turn pan down to med-low and add garlic and leeks, saute 10 minutes.
Return shanks to pan, season with s+p and srinkle rosemary over all.
Add wine and bring to a simmer.
Reduce heat to low and cover for 2 1/2 hours, turning once to season second side.