Ingredients
1 tablespoons olive oil
4 lamb shanks (about 1 pound each), cut cross wise into 1 1/2-inch-thick pieces by your butcher
1 1/2 pound tomatoes, seeded and chopped
1/2 cup basil sliced very thin
1 teaspoon salt
freshly ground pepper
1/4 cup water
Preparation
In a 6-8 quart heavy bottomed pot or dutch oven heat oil over moderately high heat until hot but not smoking and brown the lamb shanks well.
Scatter garlic, tomatoes, and basil over the lamb, add s/p and water.
Simmer, covered over low heat (or put into a low oven) for 1 1/2 hours or until very tender.
