2 lamb shanks (about 5 pounds total) 2 tablespoons olive oil 1/2 medium onions, chopped 1 large carrots, peeled, cut into 1/4-inch-thick rounds 3 garlic cloves, minced 250-ml dry red wine 1 12-ounce can diced tomatoes with juices 1 6 ounces chicken stock 1 6 ounce beef stock 2 teaspoons chopped fresh rosemary 1/2 teaspoons chopped fresh thyme 1/2 teaspoons grated lemon peel

1. Sprinkle shanks with salt and pepper.
2. Heat oil in heavy large pot over medium-high heat.
3. Add shanks to pot and cook until brown on all sides, about 8 minutes.
4. Transfer shanks to bowl.
5. Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes.
6. Stir in all remaining ingredients.
7. Return shanks to pot, pressing down to submerge.
8. Bring liquids to boil.
9. Reduce heat to medium-low.
10. Cover and simmer until meat is tender, about 2 hours.
11. Uncover pot and simmer until meat is very tender, about 30 minutes longer.
12. Transfer shanks to platter; tent with foil.
13. Boil juices in pot until thickened, about 15 minutes.
14. Season with salt and pepper.
15. Spoon over shanks.