Braised Lamb Shanks

Coat the bottom of a Dutch oven with some of the oil. Season the lamb and brown well. Remove the lamb and set aside.

Preheat oven to 400 degrees.

Chop onions, celery, carrots, and garlic in a food processor. Add to the pan (add the rest of the oil if needed) and brown well (this takes a while). Add tomato paste and brown for a few minutes. Add wine, rosemary, and thyme. Add more salt if needed. Scrape the bottom of the pan while the wine reduces. Add the lamb back to the pan, and add water (3-4 cups) until the lamb is submerged.

Cover and cook in the oven for 2 hours (you may need to add more water halfway through). Remove the cover and cook until done.

Optional: serve over mashed potatoes and garnish with parsley. You will want something to catch all of the delicious sauce.