Lamb Shanks Hestia with Cucumber Raita

Ingredients

• 0.3 teaspoon pepper black
• 1 stick cinnamon (3-inch)
• 1 teaspoon rosemary dried
• 6  garlic cloves minced
• 1 cup golden raisins 
• 5 pounds lamb shanks 
• 1 cup low-salt beef broth 
• 1 cup plum brandy dry
• 1.5 cups onion chopped
• 10 servings cucumber raita 
• 0.3 teaspoon salt 
• 1 cup tomato sauce 

Equipment

• frying pan
• oven
• dutch oven

Directions

1. Preheat oven to 35
2. Rinse lamb with cold water; pat dry.
3. Heat a large Dutch oven coated with cooking spray over medium-high heat.
4. Add 2 lamb shanks; cook 10 minutes, browning on all sides.
5. Remove from pan. Repeat procedure with remaining lamb; remove from pan.
6. Add onion and garlic to pan; saut 2 minutes.
7. Add dry Marsala; cook 2 minutes, stirring frequently.
8. Add broth, tomato sauce, rosemary, salt, pepper, and cinnamon stick.
9. Return lamb to pan; bring mixture to a simmer. Cover pan and bake at 350 for 1 hour.
10. Remove lamb mixture from oven; stir in raisins. Cover and bake an additional 45 minutes or until lamb is tender.
11. Remove cinnamon stick; discard.
12. Serve lamb with pan sauce and Cucumber Raita.
13. Garnish with mint sprigs, if desired.
14. (Totals include Cucumber Raita)