Kristin's Autumn Lamb Shanks:
I usually serve one shank per person but this depends on people's appetites and the size of the shank. Serve with crusty bread, a salad and some nice cooked white beans. A perfect meal for a late autumn or winter weekend day.
4 lamb shanks
1 large can of peeled Italian tomatoes
1 teaspoon salt
1/2 teaspoon pepper
6 cloves of garlic
1 teaspoon dried thyme
2 bay leaves
2 cups of wine - I prefer red but white will do
Heat oven to 250 degrees. Place all ingredients in a Dutch oven. You can cut up the tomatoes a bit if you want but it isn't necessary. I use a copper pot but any pot will do as long as it can go on direct heat and oven heat. I don't have any Le Creuset pots but I think they would be perfect. Place the Dutch oven on the top of the stove and bring it to a boil. Once the mixture boils, place it in the oven with the lid on. Cook until tender - about three to four hours. The shanks are done when they easily pull away from the bone.