1

In a large deep pot or dutch oven, add olive oil and turn the stove on to medium-high heat.

2

Once the pot is heated, add the lamb shanks and brown well on each side. Once browned, remove from pot and set aside.

3

Add onions and garlic and sauté for about 3-5 minutes. Stir occasionally. If needed, add a little bit of water if things start to stick.

4

Add the carrots and celery and sauté for 4-5 minutes or until they soften.

5

Add the lamb shanks back in and season generously with sea salt and black pepper.

6

Add the can of crushed tomatoes, beef broth, water and stir. Lastly, add the rosemary.

7

Cover and turn the heat down to medium-low until you get a nice rolling simmer, not bubbling too much. Halfway through, add the potatoes in.

8

Reduce heat to low and simmer for 2.5-3 hours or until the lamb is falling off the bone and the vegetables and potatoes are soft. Check on it every 15-20 minutes or so just to make sure there is enough liquid.

9

The liquid will start to thicken up on its own. If you need to, add a teaspoon of tapioca starch to a bowl or glass with a few tablespoons of liquid from the pot. Mix it and add it back in the pot.

10

Plate the lamb shanks with the vegetables and potatoes. Add a few tablespoons of sauce from the pan on top.