Wine-Braised Lamb Shanks

I'm doing a Dairy seder this year, but still need the bone for the seder plate.  I jokingly call this week-before-Passover lamb meal my zeroa stew.

This year, I kept it simple and didn't make a sauce.  Instead, I dumped a picnic bottle of wine in the pot.  It provided a gentle infusion.  After, I strained the broth through a cheesecloth and had it as lamb consommé.

What you get from the shank is very tender lamb that is so simple to make.  You do have to simmer it for three hours.  Passive cooking time, but you have to allow for it before starting.

2 large (1 lb each) or 4 small lamb shanks
*1/2 onion, sliced and quartered
1 Tb olive oil
kosher salt and pepper
*1/2 tsp dried rosemary
1 C red wine
water as needed

1.  Heat oil in a soup pot over medium.  Add onion and sauté until tender.  Add salt, pepper, and rosemary.

2.  Add lamb shanks to pot, arranging to fit flat.  Sear on both sides.

3.  Add wine, then enough water to cover the shanks at least halfway.  Bring to a low boil, cover, and reduce to a simmer.  Cook for 2-1/2 to 3 hours, turning meat every hour, until the meat is falling off the bones.

4.  If desired, reduce some of the broth in a skillet to use as sauce, or strain out particles to use as lamb broth.  Serve one shank per person or remove meat from bones and serve as pieces.

Difficulty rating  :)