Name: Braised Lamb Shanks with Olives, Lemon, and Tomatoes
Yield: 8 Servings
Ingredients: 8 3/4-pound lamb shanks; 2/3 cup (about) mild-flavored (light) molasses; 1 cup all purpose flour; 1 1/2 tablespoons plus 1 teaspoon Hungarian sweet paprika; 1/3 cup plus 2 tablespoons olive oil; 3 large onions (about 2 pounds), cut into 1/2-inch pieces; 1 28-ounce can plum tomatoes in juice, tomatoes coarsely crushed, juice reserved; 1 1/2 cups dry white wine; 1 1/2 cups low-salt chicken broth; 6 garlic cloves, pressed; 4 bay leaves; 2 teaspoons finely grated lemon peel; 3/4 cup halved pitted Kalamata olives; 1 lemon, all peel and white pith cut away, segments cut from between membranes and reserved; 1/2 cup chopped fresh Italian parsley plus additional for sprinkling

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