Braised Lamb Shanks - 1889 Magazine

Ingredients

• 6 lamb shanks
• 2 tbsp olive oil
• 2 medium red onions
• 3 large carrots, peeled and cut
• 12 garlic cloves, minced
• 1 bottle cabernet wine
• 28 oz diced Roma tomatoes, with juices
• 14 ½ oz chicken broth
• 14 ½ oz ounces beef broth
• 5 tsp chopped fresh rosemary
• 2 tsp chopped fresh thyme
• 2 bay leaves
• 2 tsp grated lemon peel