Lamb Shanks For The Bedridden

1. 1

   In a large Dutch oven brown the pancetta and then brown the lamb shanks quickly. Remove from the pot.

2. 2

   With the heat on medium, add the whole shallots to the pot and cook well for about twenty minutes, total, turning now and again. They should be well browned and caramelized.

3. 3

   Add the garlic cloves and cook for five minutes, then add the red wine. Raise the heat and boil the alcohol smell off - about three minutes.

4. 4

   Add the rest of the ingredients and add back the lamb and pancetta. Stir well and bring to a boil. Generously salt and pepper the mixture.

5. 5

   Cover and place the pot in a 325u00b0 oven for three hours. Taste and correct for salt and pepper.

6. 6

   This dish may be cooked in a slow cooker.

No additional tips available.