Lamb Shanks Mediterranean - cooking recipe

Ingredients

2 tablespoons olive oil
4 lbs lamb shanks
2 onions
2 zucchini
6 carrots
2 garlic cloves
2 teaspoons basil
1 teaspoon oregano
1 teaspoon mint
1 (8 ounce) can tomato sauce
1 cup dry white wine
3 tablespoons lemon juice (fresh is best)
1 (6 ounce) can pitted whole olives, drained
1/2 teaspoon pepper

Preparation

Chop the onions, zucchini, carrots, and garlic.
In a large stock pot or dutch oven, heat the oil over medium high heat. Cook the lamb shanks, 2 at a time, turning until browned on all sides. Remove shanks to a plate.
Drain off all but 1 tablespoon drippings from the pan. Add the onions and cook about 8 minutes until golden. Stir in zucchini and carrots and cook, stirring, about 3 minutes.
Stir in garlic, basil, oregano, mint, tomato sauce, and wine. Heat to boiling. Add lamb shanks and press them into the sauce.
Cover, reduce heat to medium low, and simmer 3-3 1/2 hours, until lamb is very tender and falls away from the bone.
Stir in lemon juice, olives, and pepper. Serve over orzo or rice.