Italian Lamb Shanks

Prep: 20 min; Marinate: 5hr; Cook: 2 3/4 hr

Makes 4 servings

4 lamb shanks (each about 12 ounces)

1 cup Italian Dressing (below)

1/2 cup grated Parmesan cheese

1/4 cup all-purpose flour

2 tablespoons chopped fresh or 1 tablespoons

dry parsley flakes

1/4 teaspoon salt

1/4 teaspoon onion powder

3 tablespoons vegetable oil

Grated Parmesan cheese

1. Place lamb in shallow glass baking dish or plastic

dish. Pour Italian Dressing over lamb. Cover and

refrigerate at least 5 hours but no longer than 24 hours,

turning lamb occasionally

2. Remove lamb from marinade; reserve marinade.

Mix 1/2 cup cheese, the flour, parsley, salt, and onion

powder. Coat lamb with cheese mixture, reserving

remaining cheese mixture

3. Heat oil in 12-inch skillet or Dutch oven over

medium-high heat. Cook lamb in oil, turning occa-

sionally, until brown; reduce heat to low. Sprinkle

remaining cheese mixture over lamb. Stir in marinade.

4. Heat to boiling; reduce heat to low.. Cover and

simmer about 2 1/2 hours, turning lamb occasionally,

until tender. Serve with cheese