Zinfandel-braised Lamb Shanks

Description
Purchased from Vega Estate in Longview, Texas in 1990. Date unknown. I’m not a big fan of Lamb (I think they are too cute too eat…I know, call me silly) but my aunt has made this on several occasion and says it is always a big hit, especially at Easter and Christmas dinners.
 * Contributed by Cat's Recipes Y-Group

Ingredients

 * 4 lamb shanks, well trimmed
 * 2 tablespoons extra virgin olive oil
 * 1 medium red onion, chopped
 * 1 medium carrot, chopped
 * 1 celery rib, chopped
 * 6 cloves garlic, minced
 * 1 tablespoon chopped fresh rosemary
 * 4 cups zinfandel red wine
 * 4 cups chicken broth
 * 14-ounce can crushed tomatoes
 * 4 strips bacon
 * 1 medium white onion, chopped
 * 5 cups cooked or canned small white beans

Directions

 * 1) Preheat oven to 350°F.
 * 2) In heavy fry pan, brown lamb shanks on all sides in olive oil.
 * 3) Remove to ovenproof casserole and set aside.
 * 4) Add onion, carrot, and celery to same fry pan and brown.
 * 5) Stir in garlic and rosemary.
 * 6) Cook 2 minutes.
 * 7) Add red wine, chicken broth, and crushed tomatoes.
 * 8) Heat to boiling.
 * 9) Spoon mixture over lamb and then cover and bake at 350 for 2 hours.
 * 10) Fry bacon until crisp, then drain and set aside.
 * 11) Remove excess fat and add onion to same pan.
 * 12) Stir in beans and heat through.
 * 13) Stir in crumbled bacon, salt and pepper to taste.
 * 14) Divide and spoon onto platter or individual serving plates.
 * 15) Arrange shanks on top.
 * 16) Skim fat from vegetable mixture and spoon over all.