Simply Braised Lamb Shanks

Makes about 6 servings

6     lamb shanks
1     tablespoon olive oil
2     teaspoons kosher salt
½    teaspoon freshly ground pepper
6     garlic cloves, crushed
6     fresh rosemary sprigs
3     cups beef broth, low sodium, divided
2     tablespoons balsamic vinegar

Nutritional information per serving (based on 6 servings):
Calories 447 (73% from fat) • carb. 6g • pro. 24g • fat 26g • sat. fat 11g chol. 121mg • sod. 578mg • calc. 38mg • fiber 2g

1. Rub the lamb shanks well with oil, salt, pepper, garlic and rosemary;
place together on the Baking Pan.
2. Place the pan into the oven in rack position 1. Select Dual Cook.
Set first to Roast at 400°F for 20 minutes and then set to Slow Cook
on High for 3 hours.
3. When oven switches from Roast to Slow Cook, add 1½ cups of beef broth with the vinegar. Turn shanks occasionally while cooking.
With about 1½ hours remaining, add the remaining broth to the pan.
4. Lamb is ready when the meat is fork tender and easily pulls away
from the bone.