MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb Shanks Bruno
 Categories: Lamb/mutton, Wine, Vegetables, Herbs, Citrus
      Yield: 2 Servings
 
  2 1/2 lb Lamb shanks; 2
           Olive oil
     14 oz Can diced tomatoes
    1/4 lb Pound baby carrots
      8 cl Garlic; peeled, broken
      1    Leek sliced; white/pale
           - green only
      1    Branch rosemary
      1 c  Red wine
      1 c  (or more) chicken or beef
           - stock; as needed
      2    Bay leaves
      2    To 3 strips tangerine peel
      1 tb Harissa
 
  In a large casserole or dutch oven heat the olive oil
  and brown the lamb shanks on all sides.
  
  Add the carrots, garlic and leek and lightly brown.
  
  Add the wine and deglaze scraping up any browned bits.
  
  Add the remaining ingredients and return the lamb shanks
  to the pot.
  
  If necessary add more stock or liquid to come just over
  half way up the sides of the lamb.
  
  Bring to a slow simmer. DO NOT ALLOW TO BOIL.
  
  Serve over noodles or rice
  
  RECIPE FROM: https://food52.com
  
  Uncle Dirty Dave's Archives
 
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