Servings: 4
Prep Time: 20 Min.
Cook Time: 2 1/2 Hr.

* 4 American Lamb shanks
* 4 cloves garlic, divided
* 1 Tbsp. lemon pepper, divided
* 1 tsp. salt
* 2 Tbsp. olive oil
* 1 medium onion, sliced in rings
* 1 medium green peppers,thinly sliced
* 28 oz. can whole tomatoes and juice, broken up
* 1/2 c. dry red wine or chicken broth
* 1 Tbsp. Worcestershire sauce
* 2 bay leaf
* 1 tsp. sugar
* 1 tsp. dried leaf oregano, crushed
* 1/2 tsp. ground coriander
* 1/2 tsp. ground allspice
* 1/2 tsp. paprika

1. In 13 x 9-inch baking dish with meat rack, arrange shanks. Make slits in shank meat. Thinly slice 2 garlic cloves and insert into slits. Season all sides of shanks with 2 tsp. lemon pepper and salt. Roast in 325ºF oven for 1 hr.
2. In 2-quart saucepan with cover, heat oil. Sauté onion, bell pepper and 2 finely chopped garlic cloves for 3 to 4 min., stirring occasionally. Add tomatoes, wine or broth, Worcestershire sauce, bay leaves, sugar, oregano, 1 tsp. lemon pepper, coriander, allspice and paprika. Cover and simmer for 10 min.; set aside.
3. Remove cooked lamb shanks and rack from pan. Wipe out pan and return shanks to pan. Pour on sauce, cover and cook 1-1/2 to 2 additional hrs. or until meat is tender. Remove bay leaves. Serve with rice or pasta.

* Nutritional information does not include suggested side dishes

* Recipe provided by the American Lamb Board

Calories: 274;   Total Fat: 9g;   Cholesterol: 81mg;   Total Carbs: 18g;   Fiber: 4g;   Protein: 27g;   Sodium: 1332mg;