Braised Lamb Shanks with Rosemary

INGREDIENTS

• 4 lamb shanks, external fat trimmed
• Salt and freshly ground pepper, to taste
• 2 Tbs. olive oil
• 2 yellow onions, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 2 cups full-bodied red wine
• 1 cup beef stock
• 1 Tbs. dried rosemary
• 3 garlic cloves, crushed with the side
• of a knife
• 1 bay leaf