Lamb Shanks Beatrice

4 lamb shanks

3 slices bacon, chopped

¼ flour

1 medium can tomatoes, diced

1 cup celery, chopped

½ cup parsley, chopped

2 medium onions, chopped

1 clove garlic, minced

1 tsp worcestershire sauce

1 TB horseradish

1 cup red wine

½ lb. mushrooms, halved

In dutch oven, fry bacon until crisp. Set bacon aside. Coat lamb shanks in flour seasoned with salt and pepper. Brown shanks in the bacon fat until nicely golden. Add tomatoes, bacon, celery, parsley, onions, garlic, worcestershire, horseradish and red wine. Bring to boil and reduce heat to simmer for 2 hours. Add mushrooms and cook another 20–30 minutes.

Just before serving, thicken the sauce with flour and water, if needed. Serve with boiled potatoes and crusty bread.

© Kelly's Cookbook 2017