Osso "Buko" (Slow Carb Friendly)

Ingredients

4 Lamb Shanks (12 oz each)

1 Bunch of Carrots

1 Can (15 oz) Whole Tomatoes

3-finger Pinch of Garlic Powder, or 5 Cloves Garlic

2 TBSP Extra Virgin Olive Oil (EVOO)

1/3 Bottle White Wine

Salt and Pepper to taste

Directions

1. Prep! Thaw the lamb shanks for at least 1 hour prior to cook time. Scrub the carrots with a vegetable brush or coarse sponge (no need to peel) and break them by hand into halves.
2. Preheat the oven to 350F.  I made this recipe in the crockpot, it was much easier.  I just threw everything in and turned it on high and let it cook for about 8 hours.
3. Place carrots into pan or crockpot, layering the bottom of the dish for the meat to rest on.  Then add the 4 lamb shanks on top.
4. Open the tomato can and squish the tomatoes with one hand (poke thumb into it first to help reduce the squirting juice) and then drop them and the juice into the pan.
5. Sprinkle garlic powder (or 5 pressed cloves of garlic) on top.  Drizzle the EVOO and then add enough white whine to cover 1/2 - 3/4 of the meat.  Add S&P to taste.
6. Cover and cook.
7. If cooking in a dutch oven in the oven, cover the pot and put it in the oven for 2 hours.

One Michelin three-star chef says the braised meats taste best 3 days after cooking.