6 lamb shanks

salt and pepper to taste

2 tablespoons olive oil

2 onions, chopped

3 large carrots, cut into 1/4 inch rounds

1 liter red wine (that’s like a bottle and a glass)

A large tin of crushed tomatoes with juice

1 pint of chicken broth

Bouquet Garni

Season shanks with salt and pepper. Heat oil in heavy assed large saucepan over medium-high heat. Working in batches, brown the shanks until brown on all sides, about 8 minutes. Then set shanks aside to a plate.

Add onions, carrots and garlic to the pot and saute until golden brown, about 10 minutes. Stir in the wine, bouquet garni, tomatoes, and chicken broth. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 3 hours.

Serve with the veggies of your choice. You are the chef!