Braised Lamb Shanks

6 lamb shanks
2 Tbsp. oil
3 medium onions, sliced
3 cups tomatoes, coarsely chopped
1 cup red wine
Additional wine, broth or water
3 large sprigs rosemary
1 bay leaf
20 cloves garlic
6 carrots, chopped
2 Tbsp. tomato paste
Salt and pepper

Trim lamb shanks of excess fat. Pat dry and season with salt and pepper.
Heat 1 Tbsp. oil in a heavy skillet over high heat. In batches, brown lamb shanks on as many sides as you can. Remove lamb to a dutch oven. Continue browning remaining lamb, adding more oil.
After removing lamb, brown onions in same skillet. Add onions to the dutch oven.
Pour wine into skillet and simmer for 3 minutes. Add to dutch oven along with tomatoes, rosemary, bayleaf and garlic. Add additional wine, broth or water until lamb is about half covered with liquid.
Bring to a boil, then turn down and simmer for 1 hour, stirring occasionally. Add more broth or water if liquid evaporates too much.
Add carrots and simmer for another 20 minutes.
Before serving, add tomato paste to thicken the sauce. Season with salt and pepper.

Makes 6 servings