Lamb Shanks Mediterranean

• 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

1. Chop the onions, zucchini, carrots, and garlic.
2. 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.
3. 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.
4. Stir in garlic, basil, oregano, mint, tomato sauce, and wine. Heat to boiling. Add lamb shanks and press them into the sauce.
5. Cover, reduce heat to medium low, and simmer 3-3 1/2 hours, until lamb is very tender and falls away from the bone.
6. Stir in lemon juice, olives, and pepper. Serve over orzo or rice.

olive oil, lamb shanks, onions, zucchini, carrots, garlic, basil, oregano, mint, tomato sauce, white wine, lemon juice, olives, pepper

Taken from www.food.com/recipe/lamb-shanks-mediterranean-503636 (may not work)