2 celery stalks
4 garlic cloves
6 oz tomato paste
1 cup red wine
1 tbsp rosemary chopped
1 bay leaf
1 tbsp thyme
4 lamb shanks
Brown lamb shanks on the stove top in olive oil for 5 minutes.
Chop onion, carrots, celery and garlic in a food processor and add to pan with lamb shanks. Allow to cook for 20 minutes, turning the lamb shank over and stirring every 5 mins.
Add tomato paste and cook an additional 5 minutes.
Next add wine, rosemary, thyme and bay leaf and allow to cook for another 5 minutes.
Finally, add 3-4 cups of water to submerge lamb shanks. Cook for 2 hours over med-low heat stirring often until liquid is reduced to stew-like consistency.