Fancy Smancy, fall off the bone Lamb Shank

served with roasted carrots, potatoes, parsnips, onions and garlic

This recipe is very easy, but it does take a bit of time, about 2.5 hours when it's all said and done, but don't worry, most of the time is just letting the lamb simmer!  Wow your man this Valentines' Day with lamb shanks for two!

Ingredients:
2 lamb shanks
1 onion diced
10 (yes, I wrote 10!) cloves of garlic, minced
2 Tbls of fresh rosemary, finely chopped
2 carrots, cut into 1/4 in pieces
1 14oz can of diced tomatoes (don't drain)
1/2 of red wine
1 and 1/2 cups of chicken broth
1 bay leaf
Drizzle of extra virgin olive oil
1 small sprinkle of red pepper flakes to add heat (optional)

Directions:

In a relatively large dutch oven, drizzle olive oil and heat over medium to high heat.  While that is heating, dry the lamb with paper towels, so that it browns.  Season the lamb with salt and pepper.  Brown the shanks on all sides in the oil.  Remove the shanks and place them on a plate.  To the remaining oil, add onions, garlic, and carrots.  Saute until the soften, about 10 minutes.  Pour in the wine and deglaze the pot.  Add broth and tomatoes (don't drain them).  Add the rosemary, bay leaf, red pepper flakes and salt and pepper. Put the lamb shanks back into the pot and bring the sauce to a boil, then reduce heat, simmer for two hours covered.