4 shanks (lamb, pork or veal)
Salt and pepper
6 tablespoons extra-virgin olive oil
1 medium carrot, chopped into 1/4-inch-thick coins
1 small Spanish onion, chopped into 1/2-inch dice
1 celery stalk, chopped into 1/4-inch slices
2 tablespoons chopped fresh thyme leaves
2 - 28 oz. cans chopped tomatoes
2 cups chicken stock
2 cups dry white wine
Preheat the oven to 375 degrees F.
Season the shanks all over with salt and pepper.
In a heavy-bottomed 6 to 8 quart casserole, heat the olive oil until smoking.
Place the shanks in the pan and brown all over, turning to get every surface, 12 to 15 minutes.
Remove the shanks and set aside.
Reduce the heat to medium, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.
Add the tomatoes, chicken stock and wine and bring to a boil.
Place shanks back into pan, making sure they are submerged at least halfway.
If shanks are not covered halfway, add more stock. Cover the pan with tight-fitting lid of aluminum foil.
Place in oven for 2 to 2 1/2 hours and cook until meat is nearly falling off the bone.