In large enameled dutch oven, heat:
2 T olive oil
4 lamb shanks (~3/4 lb EACH) sprinkled with salt and pepper. cook two at a time if needed until browned on all sides (12 min) transfer to platter
In lamb juices, sautee until tender:
1 large yellow onion
16 oz white mushrooms
4 garlic cloves
1/3 c chopped basil
1 T chopped rosemary
1 large pinch of crushed red peppers
1/2 to 1 handful of soaked porcini mushrooms
Return lamb to pot.
Add
0.5 c dry red wine (or white wine), boil until liquid is evaporated
porcini mushroom water
2 c beef stock
1.5 c crushed tomatoes (canned)
Return to boil
place in preheated oven at 325 ˚F
cook ~2 hrs
Take out, remove meat and place on dish to let cool (10 min)
Rapidly boil down sauce on stove top
Return fork pulled meat, att 2 T flour to thicken
