Lamb Shanks With Vegetables (Hungarian)

• 6 (12 ounce) lamb shanks
• 6 slices bacon
• 1 large onion, chopped fine
• 1 tablespoon sweet Hungarian paprika or 1 tablespoon spanish smoked paprika
• 1 garlic clove, chopped
• 1/2 teaspoon oregano
• 1 large baking potato, cut into 1-inch cubes
• 6 carrots, scraped and cut into 3/4-inch rounds
• 6 celery ribs, chopped
• 16 ounces stewed tomatoes (such as Muir Glen)
• 2 cups water
• 2 teaspoons chicken bouillon (such as Minor's All Natural Chicken Base)
• 1 cup sour cream (optional)

1. Place bacon in a 6-quart casserole dish. Cook bacon to render fat. Remove bacon and brown the lamb shanks in bacon oil. Remove shanks.
2. Place onion and garlic in casserole in remaining oil. Cook until translucent. Add oregano.
3. For the cooking liquid use 2 cups of water in which 2 teaspoons of beef or chicken bouillon have been dissolved. Add this to casserole.
4. Cover casserole, place in preheated oven, and cook for 1 hour at 325u0b0F.
5. Add the prepared vegetables and cook, covered, for another 60 minutes.
6. Serve with a dollop of sour cream over each shank.

lamb shanks, bacon, onion, sweet hungarian paprika, garlic, oregano, baking potato, carrots, celery, tomatoes, water, chicken bouillon, sour cream

Taken from www.food.com/recipe/lamb-shanks-with-vegetables-hungarian-516695 (may not work)