Lamb Shanks Bruno

• 2 lamb shanks, about 2-2 1/2 pounds
• olive oil
• 1 14 ounce can diced tomatoes
• 1/4 pound pound baby carrots
• 6-8 cloves garlic, peeled and broken
• 1 leek sliced, white and pale green parts only
• 1 branch rosemary
• 1 cup red wine
• 1 cup or more chicken or beef stock as needed
• 2 bay leaves
• 2 to 3 strips tangerine peel
• 1 tablespoon harissa

1. In a large casserole or dutch oven heat the olive oil and brown the lamb shanks on all sides
2. Add the carrots, garlic and leek and lightly brown
3. Add the wine and deglaze scraping up any browned bits
4. Add the remaining ingredients and return the lamb shanks to the pot
5. If necessary add more stock or liquid to come just over half way up the sides of the lamb
6. Bring to a slow simmer. DO NOT ALLOW TO BOIL
7. Serve over noodles or rice

lamb shanks, olive oil, tomatoes, carrots, garlic, only, rosemary, red wine, chicken, bay leaves, peel, harissa

Taken from food52.com/recipes/39871-lamb-shanks-bruno (may not work)