4 lamb shanks
Salt and fresh ground pepper to taste
2 tbsp olive oil
2 yellow onions diced in a large dutch oven
3 celery stalks diced
3 carrots large dice
2 cups of red wine (that you would drink)
1 cup of beef stock or 1 regular can will work,
2 tbsp fresh rosemary chopped or 1 tbsp dried rosemary
4 garlic cloves peeled and crushed with the side of a knife
2 bay leaves
 
Preheat the oven to 350 degrees.
 
Season the lamb shanks with generous salt and pepper.  In a large dutch oven heat oil and brown the shanks on all sides and then transfer to a platter.
 
Add the onions, celery and carrots to the dutch oven and cook stirring occasionally for about 10-15 minutes.  Remove the dutch oven from the heat and add in the wine and return to medium high heat.  Bring to a simmer and stir bottom to scrape up any browned bits from the
bottom.  Add the stock, rosemary, garlic, bay leaf, and shanks and bring to a boil.  Cover the dutch oven and put in oven and cook until the meat is tender and falling off the bone.  If you can guess tenderness of shanks you can add baby creamer potatoes of any kind to cook at the end.  Serve shanks with sauce and potatoes.