Zinfandel-braised Lamb Shanks

Cook bacon strips in a large heavy-bottomed pot or Dutch oven over medium heat until crisp, about 8-10 minutes. Remove bacon, chop it, and set aside, leaving 2 tablespoons of the rendered fat in the pot.

Heat the remaining 2 tablespoons extra virgin olive oil in the pot with the bacon fat over medium-high heat. Season the lamb shanks generously with salt and pepper, then sear them in batches, turning occasionally, until browned on all sides, about 12 minutes total. Transfer to a plate.

Add the chopped red onion, carrot, and celery to the pot and cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Stir in the minced garlic and fresh rosemary, cooking for 1 minute until fragrant.

Deglaze the pot with the zinfandel wine, scraping up any browned bits from the bottom with a wooden spoon, and simmer for 2-3 minutes.

Return the lamb shanks to the pot and add the chicken broth and crushed tomatoes. Bring the liquid to a gentle simmer over medium heat.

Cover the pot partially and braise in a 325°F oven for 2.5 to 3 hours, turning the lamb shanks halfway through cooking, until the meat is fork-tender and nearly falling off the bone.

Remove the lamb shanks from the braising liquid and tent with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a bowl, discarding the solids.

Pour the strained braising liquid back into the pot and place over medium-high heat. Skim off excess fat from the surface with a spoon or ladle, then simmer the liquid uncovered for 10-15 minutes to reduce and concentrate the flavors by about one-third.

Stir in the chopped white onion, cooked white beans, and reserved bacon pieces. Simmer gently for 5 minutes to warm through and allow the flavors to meld.

Return the lamb shanks to the pot, nestling them into the beans and sauce. Taste and adjust seasoning with salt and pepper as needed.

Serve the lamb shanks in shallow bowls, spooning the bean and bacon mixture and braising liquid around each shank.