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Ingredients

• 6 lamb fore shanks
• coarse salt
• Freshly ground black pepper
• 3 tablespoons plus 1/2 cup olive oil
• 2 ribs celery, roughly chopped
• 1 carrot, roughly chopped
• 1 large spanish onion, roughly chopped
• 1/2 cup tomato paste
• 5 sprigs thyme
• 1 bay leaf
• 1 tablespoon black peppercorns
• 3 anchovy fillets
• 1 whole head garlic, cut in half
• 2 cups red wine
• 1 cup dry white wine
• 1/3 cup white vinegar
• 1 teaspoon sugar
• 2 cups veal or beef stock
• 1 cup Demi-glace
• 2 cups chicken stock

Description

The First Time I Did This Recipe A Server Of Mine Who Was Devote Vegan Walked Into The Kitchen And Asked What The Wonderful Smell Was And If She Could Try It. Needless To Say She Was Put Off When I Showed Her It Was Actually Lamb. Don't Try To Rush The

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