Preheat oven to 325 degrees Fahrenheit.
Preheat the oven to 475\u00b0F. Pierce meatiest
In heavy skillet or dutch oven, brown lamb shanks in hot olive oil. Remove
y excess fat from the lamb shanks, but don't trim
sserole dish.
Season the lamb shanks with salt and pepper,
Trim lamb shanks of any excess fat. Place shanks in a sturdy plastic bag
Heat oil in a Dutch oven or large, wide pot over
>lamb shanks:
Heat 2 tablespoons olive oil in heavy large Dutch oven
kins easier.
Toss the shanks in the flour -I do
Preheat oven to 350\u00b0F.
Toss lamb shanks in flour, shaking off excess. Heat oil in a large Dutch oven. Working in batches, cook lamb until browned all over. Drain on paper towels. Return all lamb shanks to Dutch oven. Add onions, tomatoes, port, wine and stock. Cover then transfer to oven for 2 hours, or until lamb is tender.
Remove lamb shanks from Dutch oven and keep warm. Simmer pan juices until thickened slightly. Serve lamb with sauce, sprinkled with parsley.
Preheat oven to 450 degrees F (230 degrees C).
Place lamb shanks into
d pour over the rinsed lamb shanks in a wide glass
Preheat oven to 325\u00b0F. Heat 1
tablespoon olive oil over lamb shanks and cover with salt.
Preheat oven to 300 degrees F (150
Trim lamb shanks of excess fat and sinew
Place lamb shanks with all marinade ingredients in
Preheat oven to 400\u00b0F. Heat the oil in a Dutch oven and
eheat oven to 325 degrees F (165 degrees C). Generously season lamb shanks with
he lamb shanks. Heat 2-3 tablespoons of oil in a Dutch oven