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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
- 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
- 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.