4 lamb shanks (app. 1.5 pounds each)
4 ounces pomace olive oil (or vegetable oil)
4 carrots, peeled and cut on the bias
2 onions, julienne cut
4 bunches of celery, cut on the bias
40 ounces of whole peeled tomatoes
2 tablespoons of minced garlic
1 small bunch of rosemary
1 cup of red wine
1 quart of beef stock
Salt and Pepper to taste
Dredge the shanks in seasoned flour (salt and pepper)
and sear them in hot pan with oil. When the lamb is
browned on all sides cook the vegetables in the pot
until lightly browned. Cook the garlic for 30 seconds
and deglaze with red wine. Add stock and rosemary
and adjust seasoning by adding salt and pepper
if necessary. Cover and cook over stove top on low
or in the oven for a couple of hours.