This recipe is for 4 lamb shanks. We cooked two of them and it wasn’t enough meat, so make at least four of them for two people.

1 tsp each salt and pepper

2 - 3 tbsp olive oil , separated

1 cup onion , finely diced (brown, yellow or white)

3 garlic cloves , minced

1 cup carrot , chopped in circles

1 cup celery , finely diced

2 1/2 cups red wine , full bodied

28 oz /can crushed tomatoes

2 tbsp tomato paste

2 cups / chicken stock

5 sprigs of thyme or 2 tsp dried thyme

2 dried bay leaves

Preheat the oven to 350F/180C.