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Ingredients

• 1 28-ounce can  imported Italian plum tomatoes, preferably San Marzano
• 4 pounds  lamb shanks (about 2 large or 3 medium), trimmed of excess fat
•   Kosher salt and freshly ground black pepper
• 1/2 cup  all-purpose flour
• 1/2 cup  extra-virgin olive oil
• 1 medium  yellow onion, finely chopped (about 1-1/2 cups)
• 2 medium  cloves garlic, finely chopped
• 1   bay leaf
•   Pinch crushed red pepper flakes
• 2 medium  red bell peppers, seeded and cut into small dice (about 2-1/2 cups)
• 1 cup  dry white wine
• 3/4 to 1-1/2 cups  homemade or low-salt canned beef broth

Description

This Recipe, Known As Ragu Di Stinco D'Agnello Con Peperoni In The Southern-Italian Region Of Abruzzi, Where It Originated, Benefits From The Additioin Of Bell Peppers; Their Sweetness Provides A Perfect Counterpart To The Gaminess Of The Shanks.

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