Lamb Shanks Vin Rouge with Spring Carrots

Easter means lamb to many of us, and one of the most succulent portions of lamb is the shank.  Stewed with tomatoes and wine along with spring vegetables, you can't ask for a more appropriate dish for Easter.

1/4 lb bacon, diced
4 lamb shanks
2 bunches young carrots, with stems
1 large onion, diced
2 cloves garlic, minced
1 Tbsp rosemary, crushed
12-oz fresh mushrooms, sliced thickly
1 28-oz can crushed tomatoes
2 cups red wine

Brown the bacon in a large Dutch Oven or pot for about 5 minutes.  Remove to a bowl.  Brown the shanks in the bacon drippings for about 4-5 minutes per side.  Remove shanks to a bowl. Add onion and carrots to pot and sauté for about 8-10 minutes, to soften and slightly caramelize, adding a dash of olive oil if necessary. Add the garlic and rosemary and cook another 2-3 minutes. Salt and pepper to taste.

Remove carrots and onions to a bowl. Now turn the heat to high, add a dash more olive oil and add the mushrooms to the Dutch oven. Cook on high heat until the mushrooms release what water they will, and begin to brown up a bit.

Return the carrot mixture to the Dutch oven. Add the tomatoes and the wine and then nestle the shanks back into the pot among the vegetables. The shanks should almost be covered with liquid. Add a bit of water if necessary.

Bring dish to a boil, then reduce to a simmer. Cover and cook for about 1-1/2 hours, turning shanks at least 2-3 times with tongs. The lamb should be very tender to the tip of a sharp knife, and beginning to fall off the bone.

Serves 4.