INGREDIENTS
4
Lamb shanks
2
Bay leaves, dried
1 cup
Carrot
1 cup
Celery
3
Garlic cloves
1
Mashed potato
1 cup
Onion, yellow or white brown
5
sprigs Thyme
1
Thyme, Fresh leaves
28 oz
Tomatoes
2 cups
Chicken stock
2 tbsp
Tomato paste
1 tsp
Salt and pepper
2 tbsp
Olive oil
2 1/2 cups
Red wine