Braised Lamb Shanks

[Paulinemom]

A lovely recipe which was passed to me from Ancient Recipe Forum.

Note........
Conversion : 1 cup = 8oz

Pre- heat oven to 350F(180C or gas mark 4)

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 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

Method

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.