Total Calories: 202
1 In a Dutch oven large enough to hold the shanks in a single layer, or another deep, heavy pot with a tight-fitting lid, heat the oil. Brown the meat on all sides, about 15 minutes. Spoon off the excess fat. Sprinkle the shanks with salt and pepper.
2 Add the garlic and rosemary to the pan and cook 1 minute. Add the wine and bring to a simmer. Add the tomatoes and broth. Reduce the heat to low, cover the pan, and cook the shanks, turning them occasionally, about 1 1/2 hours or until the meat is fork tender and comes away easily from the bone.
3 Sprinkle with parsley and serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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