Ingredients

6 lamb foreshanks

Coarse salt and pepper, to taste

3 tablespoons plus 1/4 cup olive oil

2 ribs of celery, roughly chopped

1 carrot, roughly chopped

1 onion, roughly chopped

1/3 cup tomato paste

5 sprigs of fresh thyme

1 bay leaf

8 whole black peppercorns

3 anchovy fillets

1 whole head of garlic, cut in half crosswise

2 cups red wine

1 cup white wine

1/3 cup white-wine vinegar

1 teaspoon sugar

2 cups beef broth and 2 cups chicken broth

Description

Tom Valenti Was The First Chef In New York City To Cook This Great Recipe. It Can Be Found In His Book Welcome To My Kitchen, Just Published By HarperCollins.

Epicurious

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