Zinfandel-braised Lamb Shanks

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== Description ==
Purchased from Vega Estate in Longview, Texas in 1990. Date unknown. I’m not a big fan of Lamb (I think they are too cute too eat…I know, call me silly) but my aunt has made this on several occasion and says it is always a big hit, especially at Easter and Christmas dinners.
* Contributed by Cat's Recipes Y-Group
== Ingredients ==
* 4 lamb shanks, well trimmed
* 2 tablespoons extra virgin olive oil
* 1 medium red onion, chopped
* 1 medium carrot, chopped
* 1 celery rib, chopped
* 6 cloves garlic, minced
* 1 tablespoon chopped fresh rosemary
* 4 cups zinfandel red wine
* 4 cups chicken broth
* 14-ounce can crushed tomatoes
* 4 strips bacon
* 1 medium white onion, chopped
* 5 cups cooked or canned small white beans
== Directions ==
# Preheat oven to 350 °F.
# In heavy fry pan, brown lamb shanks on all sides in olive oil.
# Remove to ovenproof casserole and set aside.
# Add onion, carrot, and celery to same fry pan 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 and then cover and bake at 350 for 2 hours.
# Fry bacon until crisp, then drain and set aside.
# Remove excess fat and add onion to same pan.
# Stir in beans and 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.
Category:Bacon Recipes
Category:Carrot Recipes
Category:Cathy's Recipes
Category:Lamb shank or knuckle Recipes
Category:Navy bean Recipes
Category:Red onion Recipes
Category:Tomato Recipes
Category:Zinfandel Recipes