Chef Janet Loughran is back in the kitchen with dinner! She's making lamb shanks and couscous salad, which you can prepare for dinner yourself tonight!

(Photo Credit: KDKA)

Lamb Shanks (Osso Bucco Style)

4 lamb shanks, about 8-12 oz each

1/2 tsp salt

1/4 tsp pepper

3 Tbsp oil of choice

8 cloves garlic

1 medium onion, sliced

3 carrots, peeled and chopped

3 stalks celery, chopped

1 1/2 cups dry red wine (Cabernet or Pinot Noir)

1 1/2 cups chicken stock

26 oz diced tomatoes

2 bay leaves

1 tsp fresh thyme (or 1/2 tsp dried)

1 tsp fresh rosemary, chopped (or 1/2 tsp dried)

Garnish with chopped parsley and lemon zest (optional)

Preheat the oven to 400°. Pat, the lamb shanks dry with paper towels. Season the lamb on all sides with salt and pepper.

Heat a heavy bottom ovenproof

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