1    Lamb roast 4-5 lb
-preferably the shank
2    Minced cloves garlic
4 oz Lean domestic bacon or
-chopped italian pancetta
1 sl Medium onion
2    Chopped finely carrots
1 c  Dry white wine
1 cn (28-oz) italian style
-pureed tomatoes
3 tb Chopped parsley and some
-for garnish

Trim the excess fat from the meat and season it well with salt and pepper.
Saute the bacon in a large heavy range-top safe casserole or dutch oven
until crisp, stirring occasionally. Remove the bacon with a slotted spoon.
EIther discard the fat and add a tablespoon of cooking oil to the pan or
continue using the bacon fat and brown the lamb on all sides, turning with
two wooden spoons. Remove the meat and brown the onion, carrots, celery and
garlic. Return the lamb and bacon to the pan. Add wine and boil down 2-3
minutes. Add the parsley and tomatoes. Stir well. Cover and braise in a
preheated 375 degree oven for about 2 1/2 hours, basting 2-3 times. Add
water about halfway through if the pan dries out, scraping down the sides
of the pan so the developing color goes into the sauce. When tender, remove
the meat from the pan and let it stand 5 minutes in a warm place before
slicing in thick slices. Meanwhile, tip the pan and remove the surface fat
with a metal spoon. The sauce should be a good consistency, but if thin,
strain and press the vegetable pulp through the sieve to help thicken the
sauce. Serve the sliced lamb with a little sauce spooned over it and
sprinkled with minced parsley. Serve the remaining sauce in a separate
bowl.