Braised Lamb Shanks in Wine and Olives.

Four large lamb shanks
One large can of "ready cut" tomatoes
2 cups of Burgundy wine
5 cloves of minced garlic
one large onion, sliced and cut into half rings
one small jar of green olives, drained

Salt and pepper shanks well, and brown on all sides in a large chicken fryer pan, or dutch oven. Remove shanks, pour off most of the grease, and sauté the onion and garlic in the drippings. Add the tomatoes, wine, and olives. Place the shanks back into the pan, basting well. Simmer covered on top of stove, turning shanks several times for about 2 1/2 hours. Simmer uncovered for another 1/2 hr. to reduce the sauce, and the meat is almost falling off the bone. I served it over mashed garlic potatoes, but rice or noodles would be good too. This was really, really good!!

Kayelle