Braised Lamb Shanks

• 1 cup oil
• 24 each lamb shanks
• 32 slices OSCAR MAYER Bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06
• - pearl onions, quartered King Sooper's 1 lb For $0.99 thru 02/09
• 1 gal. fresh shiitake mushrooms, quartered
• 1-1/2 qt. carrots, diced
• 3 qt. fresh oyster mushrooms
• 1-1/4 qt. celery, diced
• 1 gal. MAXWELL HOUSE Caffeinated Coffee, brewed strong Walgreens $6.99 thru 02/06
• 3-1/4 qt. beer
• 2 qt. beef broth
• 1-1/2 cups fresh parsley, minced
• 1-1/4 cups GREY POUPON Country Dijon Mustard
• 1/3 cup brown sugar, firmly packed
• 2-1/2 Tbsp. fresh rosemary, minced

1. Heat oil in large saute pan on medium-high heat.
2. Add lamb shanks; cook 2 to 3 min.
3. on each side or until lightly browned on both sides.
4. Place 3 of the shanks in each of eight half-hotel pans (or in one pan for trial recipe).
5. Add bacon and vegetables to same saute pan; cook 3 to 4 min.
6. or until bacon is crisp, stirring frequently.
7. Remove ingredients from pan with slotted spoon; spoon evenly over lamb.
8. Mix coffee and beer; pour evenly over ingredients in pans.
9. Cover pans with foil.
10. Bake in 325 degrees F-convection oven 2 hours or until lamb is cooked through (160 degrees F).
11. Remove lamb from pan, reserving braising liquid in pans; cover lamb.
12. Let stand 10 min.
13. Meanwhile, skim fat from top of reserved liquid; discard fat.
14. Pour remaining liquid into saucepan.
15. Stir in herbs, mustard and sugar.
16. Cook on low heat 5 min.
17. or until heated through, stirring occasionally and adding more broth if necessary for desired sauce consistency.
18. For each serving: Place 1 lamb shank on serving plate; top with 1/2 cup of the sauce.

oil, lamb shanks, bacon, onions, fresh shiitake mushrooms, carrots, fresh oyster mushrooms, celery, coffee, beer, beef broth, fresh parsley, poupon, brown sugar, fresh rosemary

Taken from www.kraftrecipes.com/recipes/braised-lamb-shanks-106901.aspx (may not work)