Instructions: Trim all silver skin and fat from shanks (butcher can do this for you.) In a heavy skillet (cast-iron preferable), sear all sides of the shanks. Put them in a heavy, deep oven-proof pan.

In same skillet, brown all vegetables 8 to 10 minutes. Add tomato paste; brown 5 to 10 minutes. Deglaze with red wine and reduce until almost dry, stirring to remove all brown bits from pan. Add lamb stock; bring to a boil. Add sauce to lamb shanks; should be enough to cover (if not, cover with water).

Cover and bake at 325 degrees for 5 to 6 hours, until meat pulls from bone. Remove shanks and set aside. Strain sauce; discard vegetables. Put liquid in heavy saucepan with herbs. Reduce over medium heat until thick and flavored.

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