2-3 lbs lamb shank
Salt and pepper to taste
1/2 cup of carrots, rough chopped
1/2 cup of celery, rough chopped
1 medium onion, rough chopped
2 medium roma tomatoes, chopped
3 garlic cloves, minced
2 tsp fresh thyme
1 cup of white wine
1/2 cup chicken stock
1 dried bay leaf
1 tbsp of oil
Preheat oven to 300°F.
Sprinkle lamb with salt and pepper.
In a large ovenproof pot, heat oil and brown each lamb shank on all sides.
In same pot, place carrots, celery, onion, tomatoes, garlic and thyme in large pot.
Stir mixture until they begin to soften.
Pour wine and chicken stock over veggie mixture.
Reduce heat to low and deglaze.
When mixture begins to simmer, place lamb shank(s) on top with bay leaf.
Place the ovenproof pot in the oven for 2 to 2.5 hours or until meat easily falls from the bone.
Serve with mashed potatoes and gravy.
Stay hungry my friend!