2 lamb foreshanks
Coarse salt and pepper, to taste
Enough olive oil to coat the bottom of your dutch oven twice
2 ribs of celery, roughly chopped
1 carrot, roughly chopped
1 onion, roughly chopped
1/3 cup tomato paste (diced tomatoes are fine too, just strain them well)
2 sprigs of fresh thyme
2 sprigs of rosemary
1 bay leaf
4-8 cloves of garlic, smashed or minced
1 cups red wine
2 cups beef, lamb or vegetable broth
Preheat oven to 300°F
Over med-high heat add enough oil to coat the bottom of a Dutch oven or heavy-bottomed (and oven-safe, with a tight fitting lid) pan and just as the oil begins to smoke, add the shanks, browning them on as much as their surface as you can.
When you’ve completely browned the outside of the shanks, remove and put aside
Add another splash of oil and add the garlic celery, onion and carrot. Cook until these are softened. (About 10 minutes)
Add tomato paste and cook for another couple of minutes.
Add wine and broth then bring to a simmer while scraping the bottom of the pan with a wooden spoon to remove all the great stuff on the bottom
Add the shanks back to the pan and cover.
Place the whole thing in the oven for at least three to four hours but as long as six (especially if your 8 month-old baby is about to go to bed and you want to be able to enjoy this great meal.)