LAURIE ROLLINS’ Lamb Shanks

• 2 Johnn Bledsoe lamb shanks
• 1/2 thinly sliced onion
• 1/2 box crimini mushrooms, sliced
• 2 carrots + 2 ribs celery, chopped
• 4 cloves garlic, minced
• 1/2 bottle THE SAUCE
• 1 cup chicken broth
• 1 cup red wine
• 1/4 tsp each cinnamon and cayenne pepper
• oil

Sear lamb shanks in oil over high heat, set aside.
Saute onion,mushrooms, carrots, celery and garlic.
Add THE SAUCE, chicken broth, wine, cinnamon and cayenne.
Stir and add the shanks with any juices, bring to a simmer cover and place in 300 deg oven.
Cook for one hour, turn shanks, cook for one hour more.

serve over soft polenta and spoon some sauce with all the
mushrooms and onions over.

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