INGREDIENTS
4
Lamb shanks
1 cup
Carrot
1 cup
Celery
3
Garlic cloves
1 cup
Onion, yellow or white brown
5
sprigs Thyme
28 oz
Tomatoes
2 cups
Chicken stock
2 tbsp
Tomato paste
1
Pepper
2 tsp
Salt
2 tbsp
Olive oil
2 1/2 cups
Red wine
1/2 cup
Water, hot
2
Dried bay leaves or 4 fresh