Lamb Shank Braised in White Wine with Rosemary

Ingredients

• 1 cup cooking wine dry white
• 2 teaspoons rosemary fresh chopped for garnish
• 5 cloves garlic sliced
• 4  lamb shanks 
• 3 tablespoons olive oil 
• 1 small onion chopped
• 1 pinch salt and pepper black freshly ground

Equipment

• frying pan
• knife

Directions

1. In a large frying pan, heat oil over medium-high heat.
2. Add shanks to hot pan, and brown all sides; this should take about 12 minutes.
3. Transfer to a plate.
4. Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste.
5. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid.
6. Serve shanks garnished with rosemary sprigs.