Braised Lamb Shanks with Porcini Mushrooms  
 

Ingredients
1 oz. dried porcini mushrooms
2 cups boiling water
4 bay leaves
4 whole cloves
2 sprigs fresh rosemary
4 meaty lamb shanks (about 4 lb.) cut into 3- to 4-inch pieces (have the butcher cut the meat into pieces)
3 Tbsp. olive oil
1 cup chopped onions
3 slices bacon, chopped
1 cup chopped carrots
2 Tbsp. tomato paste
2 cups Cabernet Sauvignon
1 16-oz. can Italian plum tomatoes, drained and coarsely chopped
½ cup beef or chicken broth
½ tsp. salt
½ tsp. freshly ground black pepper
1 Recipe Garlic Mashed Potatoes
 

 Directions
Place mushrooms in a medium bowl; pour boiling water over them and let stand, covered, for 30 minutes. For herb packets (bouquet garni), place bay leaves, cloves, and rosemary on a double-thick, 6-inch square of 100-percent-cotton cheesecloth. Gather up corners and tie with clean 100-percent-cotton string; set aside.

In 4- to 5-quart Dutch oven, brown lamb, half at a time, on all sides in hot olive oil over medium heat. Remove; set aside. Add onions and bacon to pan. Cook and stir until onions are light golden brown, about 7 minutes. Add carrots, cook 2 minutes more, and drain fat. Add tomato paste; stir to coat vegetables. Return lamb to pan; pour wine over it and bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes, occasionally turning lamb.

Line fine-mesh sieve with 100-percent-cotton cheesecloth or a coffee filter. Drain mushrooms through sieve, reserving 1½ cups liquid. Add mushrooms, reserved liquid, bouquet garni, drained tomatoes, broth, salt, and pepper to lamb. Return to boiling. Reduce heat and simmer, covered, for 1½ hours. Uncover and cook for 15 minutes more or until lamb is very tender.

Remove lamb; keep warm. Simmer sauce, uncovered, for 5 to 10 minutes more or until desired consistency. Remove and discard bouquet garni. Season sauce to taste with additional salt and pepper. Serve over the Garlic Mashed Potatoes. Makes 6 servings.