Ingredients for 6 servings:
1. 6 lamb shanks (I have also used leg of lamb, ask the butcher to cut it in 1 1/2 in. slices or use a cut-up boneless)
2. 2 tablespoons olive oil
3. 2 medium onions, chopped
4. 3 large carrots, peeled and cut into 1/2 inch thick rounds
5. 10 garlic cloves, minced
6. 1 (750 ml) bottle dry red wine (Sangiovese is good)
7. 1 (28 ounce) can diced tomatoes with juice
8. 1 (14 1/2 ounce) can low sodium chicken broth
9. 1 (14 1/2 ounce) can beef broth
10. 5 teaspoons chopped fresh rosemary
11. 2 teaspoons chopped fresh thyme
12. 2 teaspoons grated lemon zest

Directions:
1. Sprinkle lamb with salt and pepper.
2. Heat oil in heavy, large pot over medium-high heat.
3. Working in batches, add lamb to pot and cook until brown on all sides, about 8 minutes.
4. Transfer to bowl.
5. Remove all but about 2 tablespoons of oil from pan.
6. Add onions, carrots, and garlic to pot and sauté till golden, about 10 minute.
7. Stir in all remaining ingredients.
8. Return lamb to pot, pressing down to submerge.
9. Bring liquid to boil, reduce heat to medium low, and cover.
10. Simmer until meat is tender, about 2 hours.
11. Uncover pot; simmer till meat is very tender, about 30 minutes.
12. (Can be made 1 day ahead. Chill until cold, cover, and keep chilled. Rewarm over medium heat before continuing.) Transfer lamb to platter; tent with foil.
13. Boil juices in pot till thickened, about 15 minutes.
14. Season with salt and pepper and spoon over lamb.