Lamb Shanks

4 Shanks

1 Tbsp olive oil

1 onion chopped

2 large carrots

7 cloves garlic, minced

5/8 bottle red wine

5/8 of a 28 ounce can of tomato with juice

10 oz can chicken broth

10 oz can beef broth

1 tbsp chopped rosemary

1 1/4 tsp fresh chopped thyme

Brown lamb on all sides. Transfer to a plate. Add onions, carrot, garlic to pot. Sauté for 10 minutes. Stir in wine, tomatoes, and broths. Season with rosemary and thyme. Submerge shanks. Bring to boil on medium low heat. Cover and simmer for 2 hours. Remove from oven and simmer for 20 minutes longer. Put shanks on platter in a warm oven. Boil juices 15 minutes until thickened.