Ingredients

2 lamb hind shanks
2 onions diced
2 carrots diced
3 stalks of celery diced
1 cup red wine (cabernet)
2 quarts of chicken stock
1 bayleaf
2 tablespoons fresh oregano
1 tablespoon garlic
1 tablespoon black pepper

Preheat conventional oven to 350 F. In a heavy duty saute pan, sear lamb shanks on all sides (approximately 4 minutes per side.) Remove shanks from pan and add the onions, celery carrots. Let them caramelize for approximately 8 minutes. Add tomato paste, garlic, bayleaf, oregano, black pepper, red wine, and chicken stock. Bring this mixture to a simmer, then pour over lamb shanks. Cover with foil and cook @ 350 F for approximately 2 hours.