8 very meaty slices of veal or beef shanks or lamb shanks cut to 1 to 1 ½ inches thick

1/3 cup diced carrots

1/3 cup diced onions

1/3 cup diced celery

4 cloves of garlic crushed

10 sprigs of fresh thyme

1 tin of diced tomatoes

2 cup red wine

1 cup chicken stock

Season with salt and pepper

1. Preheat Oven to 275
2. Pat dry meat
3. In a large frying pan add 2 tbsp of olive oil and brown shanks on each side

Place shanks in a large roasting pan add Cover roasting pan with tin foil and place in the oven checking on the liquid every half hour for 4 hours.

Serve and eat with your favourite people!