Instructions: Sear lamb shanks in hot olive oil and remove. Deglaze roasting pan with red wine, return lamb shanks and all vegetables. Add liquid and all seasonings, cover tightly and place in oven. Roast at 275 for 1 1/2 to 2 hours.

For Ragout: Precook bacon. Saute vegetables in oil. Add beans and liquids.

Simmer for one hour. Add water as needed.

Remove lamb shanks from oven, pour bean ragout in shallow bowl, top with lamb shanks. Top with rosemary and ignite for presentation.

NOTES : To ignite rosemary:Saute rosemary in oil, drain and dry. Ignite.

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