4 lamb shanks, (about 1-1/2 lb.)
1 tsp. sea salt
1 tsp. Herbes de Provence
1/4 tsp. pepper
1 Tbsp. Herbes de Provence Olive Oil
1 Tbsp. Medium or Robust Extra Virgin Olive Oil
1 onion, diced
3 cloves garlic, minced
1 bay leaf
1/4 tsp. sea salt
1/4 tsp. pepper
1 can (28 oz.) whole tomatoes
2 Tbsp. granulated sugar
2 Tbsp. Oregano White Balsamic
2 Tbsp. tomato paste
1 sprig fresh basil
Instructions:
Place lamb in dish; rub all over with salt, Herbes de Provence and pepper. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours). In large skillet, heat oil over medium-high heat; brown lamb, in batches. Remove and set aside.
Balsamic Tomato Sauce:
In oven-proof Dutch oven, heat olive oil over medium-high heat; saute' diced onion for about 5 minutes or until softened. Add garlic, bay leaf, salt, pepper saute' for 2 minutes. Add tomatoes, breaking up with spoon. Stir in granulated sugar, balsamic vinegar, tomato paste and basil; bring to simmer. Add lamb and any juices; return to simmer. Cover and braise in 325°F (160°C) oven, basting occasionally, for 1-1/2 hours or until lamb is tender. Remove lamb to plate and keep warm. Skim fat from sauce. On stove top, bring sauce to boil; reduce heat and simmer for 10 minutes or until thickened and reduced to about 3 cups. Discard basil sprig and bay leaf. Serve sauce with lamb.
