Provence-Style Braised Lamb Shanks

Ingredients

• 15 mL (1 tbsp.) olive oil
• 6 strips bacon, cut into pieces
• 500 mL (2 cups) pearl onions, peeled
• 6 cloves garlic, peeled
• 6 lamb shanks
• 125 mL (½ cup) dry red wine
• 750 mL (3 cups) demi-glace
• 1 can (796 mL/28 oz.) diced tomatoes in juice
• About 30 niçoise olives, pitted
• 10 mL (2 tsp.) Provence herbs
• 1 bouquet garni
• Salt and pepper to taste

Preparation

1. In a casserole pot or large skillet, brown bacon in oil with pearl onions and garlic for 5 to 7 minutes over medium-high heat until bacon is crisp. Add salt and ground pepper to taste. Remove mixture from pot and set aside.
2. Sear lamb shanks in bacon fat in pot over high heat for 5 to 7 minutes. Add reserved bacon mixture.
3. Deglaze with red wine. Reduce for 3 minutes. Add demi-glace, tomatoes, olives, herbs and bouquet garni.
4. Preheat oven to 160°C (325°F). Cover and braise in oven for 3 hours. Serve with fettuccine, zucchini and steamed carrots.