Andrea's Lamb Shanks

Ingredients

6 lamb shanks (about 3 pounds)
3 tbsp. olive oil
2 onions chopped
1 tsp chopped fresh rosmary
1 tsp ground cinnamon
1/2 tsp ground allspice
a pinch of nutmeg
1 can of 14oz. plum tomatoes drained and chopped
1 cup of lamb or veal stock (can also use water)
1 cup of red wine
1 bunch of spinach cut into fine shreds
salt and pepper

1. Season lamb with salt and pepper. In a heavy skillet brown the lamb in olive oil on all sides . Place the browned lamb in a Dutch oven.
2. In the same skillet fry the onions until translucent . Add the garlic, rosemary, cinnamon, allspice, and nutmeg, stir and cook for a few seconds longer, and add this mixture to the lamb shanks in the casserole.
3. Add red wine to the skillet , deglaze the pan by scraping up any browned bits. Pour this into the casserole, and add tomatoes and stock. Place the casserole over high heat and bring to boil. Place the uncovered casserole in a pre heated oven 350 and cook for aabout one hour. (You may have to cook this more than an hour . Taste to be sure.)
4. Just before serving, remove the lamb from the cooking liquid to a serving dish. Place the casserole over high heat, and let boil til sauce reduces. Add the chopped spinach. and just let cook through for a minute or so. Add salt and pepper to taste.
5. Ladle the sauce over shanks.

Serves 4 - 6.