Ingredients:
4 lamb shanks
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 large onion, sliced
6 garlic cloves, smashed
2 carrots, chopped
2 celery stalks, chopped
2 tbsp tomato paste
2 cups red wine (Cabernet Sauvignon or Shiraz preferred)
2 cups beef stock
4 sprigs fresh thyme
2 sprigs rosemary
