Preheat oven to 325\u00b0F. Heat 1
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
b>oven and heat the oven
Heat oil in a Dutch oven or large, wide pot over
>lamb shanks:
Heat 2 tablespoons olive oil in heavy large Dutch oven
Preheat oven to 375.
Season all sides of the lamb shanks with salt
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.
>oven to 450 degrees F (230 degrees C).
Place lamb shanks
our over the rinsed lamb shanks in a wide glass
Preheat oven to 400\u00b0F. Heat the oil in a Dutch oven and
ablespoon olive oil over lamb shanks and cover with salt.
>oven to 325 degrees F (165 degrees C). Generously season lamb shanks
he lamb shanks. Heat 2-3 tablespoons of oil in a Dutch oven
Preheat oven to 325 degrees F.
Preheat the oven to 350\u00b0F. Dust the lamb shanks with the seasoned flour
freezer bag).
Dredge lamb shanks in flour.
Thinly slice
Preheat the oven to 150\u00b0C Finely dice
he flour and dust the lamb shanks. Add the oil to a