Ingredients
- 4 (12-ounce) lmb shanks, trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 3/4 cup dry red wine
- 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
- 1/4 cup chopped fresh parsley
- 4 scoops SOL STRONG collagen peptides
Instructions
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add lamb to pan, and cook 4 minutes on each side or until browned. Remove from pan. Add garlic to pan; sauté 15 seconds. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return lamb to pan. Cover, reduce heat, and simmer 1 hour. Turn lamb over; simmer 1 hour or until meat is done and very tender. Place lamb on a plate; cover loosely with foil. Skim fat from surface of the sauce. Bring to a boil; cook 10 minutes or until thickened. Return lamb to pan; cook 4 minutes or until lamb is thoroughly heated. Stir in collagen peptides and parsley.