Lamb Bourguignon

• 8 None lamb shanks, Frenched (4 1/2 lbs)
• 1/4 cup all-purpose flour
• 1 tbsp olive oil
• 1 1/2 tbsp butter
• 12 None shallots, peeled, root ends left intact
• 6 slices bacon, roughly chopped
• 10.5 oz mushrooms
• 2 cloves garlic, minced
• 1 cup red wine
• 1 cup beef stock
• 2 tbsp tomato puree
• 2 None bay leaves
• 1 tbsp light brown sugar

1. Preheat oven to 350u0b0F. Coat lamb in flour, shaking off excess. Heat oil in a large Dutch oven over high heat. Working in batches, sear lamb. Remove from pan.
2. Reduce heat to medium and add butter. Cook shallots, bacon, mushrooms and garlic, stirring, until lightly browned. Return lamb to pan along with remaining ingredients and 1 cup water. Bring to a boil then cover and transfer to oven to braise for 1 hour 30 mins. Uncover and cook for another 30 mins, or until lamb is tender and sauce has thickened slightly.

lamb shanks, allpurpose, olive oil, butter, shallots, bacon, mushrooms, garlic, red wine, beef stock, tomato, bay leaves, brown sugar

Taken from recipes-plus.com/api/v2.0/recipes/32662 (may not work)