Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
4lamb shanks
4-6slicesof bacon
1onion
2carrots
4garlic cloves
1cuphearty red wine
2cupsbeef stock
1cupchicken stock
3tbsptomato paste
1tbspchopped rosemary
1tbspfresh thyme leave
Salt
Instructions
Preheat oven to 325 degrees
Over a medium low heat, render the fat from the bacon in a Dutch oven. Once the fat is rendered remove the bacon and set aside.
Brown the lamb shanks, one or two at a time, in the bacon fat. Regulate the heat so that the fat does not burn. This will take 4-6 minutes on side. Remove the shanks and pour off all the fat except one tablespoon.
Dice the carrots and onions and mince the garlic. Return the Dutch oven to the heat and gently sauté the vegetables until they are soft, about 4 minutes.
Pour in the wine and bring to a boil. Boil rapidly until the wine has reduced by half. Add the stock, tomato paste, thyme and rosemary. Stir until blended. Add the lamb and bacon to the pan and bring the sauce to a boil.
Cover the Dutch oven and place it in the oven. Cook for 2-2 ½ hours until the meat is fork tender and falling off the bone. Turn the meat once or twice during the cooking.
Remove the shanks from the pot. Pour the cooking liquids, vegetables and bacon into a sieve over a medium pan. Push down on the vegetables and bacon to remove as much liquid as possible. Some of the vegetables may be forced through the sieve as well. Stir the puree into the sauce.
Bring the sauce to a boil and boil for five minutes to thicken if needed.