Only five ingredients, not including salt and pepper. Low, slow, undisturbed time in a bubbling bath of wine and tomatoes
cooks lamb to meltingly tender, fall-off-the-bone greatness. For more comforting joy, serve over basic creamy polenta: Bring
4 cups water to a boil in a medium saucepan. Stir in 1 cup uncooked polenta and 3⁄4 teaspoon salt; reduce heat to medium,
and simmer 5 to 10 minutes or until thick, stirring occasionally.
View Recipe: Lamb Shanks Braised in Tomato