Lamb Shanks For The Bedridden

• 1/4 pound pancetta, diced
• 4 lamb shanks
• 12 large shallots, peeled
• 12 garlic cloves, peeled
• 6 carrots, peeled and cut into 2" chunks
• 2 fennel bulbs, cut into large dice
• 1 cup parsley, chopped rough
• 2 tablespoons fresh rosemary, chopped rough
• 1 quart crushed tomatoes with juice
• 1 quart veal or chicken broth
• 3 cups bold red wine
• Salt
• Pepper
• zest of one orange

1. In a large Dutch oven brown the pancetta and then brown the lamb shanks quickly. Remove from the pot.
2. With the heat on medium, add the whole shallots to the pot and cook well for about twenty minutes, total, turning now and again. They should be well browned and caramelized.
3. Add the garlic cloves and cook for five minutes, then add the red wine. Raise the heat and boil the alcohol smell off - about three minutes.
4. Add the rest of the ingredients and add back the lamb and pancetta. Stir well and bring to a boil. Generously salt and pepper the mixture.
5. Cover and place the pot in a 325u0b0 oven for three hours. Taste and correct for salt and pepper.
6. This dish may be cooked in a slow cooker.

pancetta, lamb shanks, shallots, garlic, carrots, fennel bulbs, parsley, fresh rosemary, tomatoes, veal, bold red wine, salt, pepper, zest of one orange

Taken from food52.com/recipes/20558-lamb-shanks-for-the-bedridden (may not work)