Lamb Shank Ettlingen

While in Germany I enjoined lamb shanks several times in the little town of Ettlingen, near Karlsruhe, not far from Heidelberg on Rhine (below).
I was actually looking for a knuckle or hock joint of pork - a German specialty, and all I could find were lamb shanks braised in wine with vegetables. An excellent alternative, which I reverse-engineered below.

1/4 lb thick-sliced bacon, diced
4 lamb shanks
1 large onion, diced
3 stalks celery, sliced
4 medium carrots, diced
1 turnip or 1/2 rutabaga, diced
6 cloves garlic, minced
6 fresh sage leaves, chopped
1 tsp dried Rosemary
20 oz. Mushrooms, cleaned and sliced, thickly
2 cups crushed tomatoes
2 cups red wine
About 1-2 cups water

Preheat oven to 375F. In a large Dutch Oven, sauté the bacon in a bit of olive oil, until just beginning to brown. Remove to a large bowl. Brown the lamb shanks in the Dutch Oven for about 10 minutes, turning often, until all sides are nicely browned. Salt and pepper to taste. Remove to the bowl. Add the onion, celery, carrots and turnip to the Dutch Oven and sauté the veggies for about 10-15 minutes, until beginning to soften and caramelize. Add the sage, rosemary and garlic and cook another 5 minutes. Salt and pepper to taste. Remove to the bowl. Add the mushrooms and sauté over high heat until they release their water and begin to brown.

Add the tomatoes and wine to the mushrooms and return veggies to Dutch Oven. Immerse the shanks in the sauce and add enough water just to cover. Bake for 2 hours, turning the shanks at least 2-3 times.