Baked Lamb Shanks

Ingredients

 * 4 each lamb shanks, koshered, well trimmed, cut into 6 pieces
 * 1 tsp each sage, curry powder
 * 1½ tbsp olive oil
 * 1 tbsp minced garlic
 * 3 tbsp minced shallot
 * ⅓ cup each minced onion and green bell pepper.
 * 3 tbsp Worcestershire sauce
 * ¼ cup tomato juice
 * ¼ cup kosher red wine, dry (optional)
 * ½ cup chicken stock (or more)
 * minced fresh basil or dill

Directions

 * 1) Preheat oven to 375 °F.
 * 2) Wash meat under hot running water; dry well.
 * 3) Prick in several places.
 * 4) Combine seasoning; rub all over meat.
 * 5) Heat 1 tbsp oil in large enameled Dutch oven.
 * 6) Add meat and brown over medium heat on one side.
 * 7) Scoop up with spatula and turn.
 * 8) Add remaining oil and minced ingredients.
 * 9) Stir and cook with meat until mixture browns lightly.
 * 10) Pour off any fat.
 * 11) Combine Worcestershire sauce with tomato juice, wine and ½ cup of stock.
 * 12) Pour around sides of pot.
 * 13) Bring to boil.
 * 14) Cover and bake in center of oven for 30 minutes.
 * 15) Turn and baste.
 * 16) Re-cover and bake for 1 hour longer, turning and basting every 20 minutes (add some of the remaining stock if liquid evaporates before cooking is completed).
 * 17) Stir salt into sauce; then spoon over meat.
 * 18) Serve on warmed individual plates sprinkled with basil or dill.