Instructions: Heat the oil in a large, deep skillet over high heat. Season the lamb shanks with the salt and pepper. Add the shanks to the skillet and cook for 6 to 8 minutes, turning to brown on all sides.

Add the garlic, onion, celery, and carrot, and cook for 1 to 2 minutes, or until the garlic begins to turn golden. Add the wine, chicken broth, tomato puree, and rosemary; cover, and bring to a boil. Reduce the heat to low and simmer for 1 1/2 to 2 hours, or until tender. Remove the lamb shanks from the skillet and cover to keep warm.

In a small bowl, whisk together the sherry and cornstarch. Add to the skillet and cook until the sauce thickens. Pour the sauce over the lamb shanks and serve.

This recipe yields 4 servings.

Comments: To make this a really hearty dish, after the sauce thickens, mix in 2 cans drained cannellini beans and/or canned whole potatoes and cook for 12 to 15 minutes, or until heated through.

Yield: 2 cups

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.