Lamp Dish Recipe: Zinfandel Braised Lamb Shanks

Zinfandel Braised Lamb Shanks

Ingredients:

• 4 lamb shanks, 1 pound each, well trimmed
• 2 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 6 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 4 cups Zinfindel (red wine)
• 4 cups chicken broth
• 1 (14-ounce) can crushed tomatoes
• 4 strips bacon
• 1 medium onion, chopped
• 5 cups cooked or canned small white beans

Cooking Procedures:

1. Preheat oven to 350°F (175°C). In heavy frypan, brown lamb shanks on all sides in olive oil. Remove to ovenproof casserole; set aside. onion, carrot, and celery to same frypan and brown. Stir in garlic and rosemary. Cook 2 minutes. Add red wine,chicken broth, and crushed tomatoes. Heat to boiling. Spoon mixture over lamb; cover and bake at 350 degrees F for 2 hours or until 155°F (65°C) at thickest part.
2. Serve: To serve, fry bacon until crisp. Drain; set aside. Remove excess fat and add onion to same pan. Stir in beans; heat through. Stir in crumbled bacon; salt and pepper to taste. Divide and spoon onto platter or individual serving plates. Arrange shanks on top. Skim fat from vegetable mixture and spoon over all. Serve.

Makes 4 servings.