Lamb shanks and sauce carrots celery

Ingredients

4 tablespoons olive oil

     Lamb shanks

2 cloves garlic, minced

1 tablespoon minced ginger

1 onion diced small section

1 cup small cubes Islands section

1 cup diced celery section

1 / 2 cup green onions diced small section

1 tablespoon minced fresh thyme

1 tablespoon rosemary (Rosemary), minced

3 cups tomato juice cut with

     Salt and pepper

Way

- Heat oil in large pot over medium heat, season with Almozat pieces with salt and pepper and fry in hot oil on all sides.

- Add garlic, ginger, onion, stirring for 5 minutes or until onion is golden.

- Add the carrots, celery, green onions, stirring.

- Add tomatoes with juice, season the mixture with salt and pepper and leave until starts to boil then reduce heat and simmer for 35 minutes.

- Add the thyme and rosemary and leave the mixture for 10 minutes or until meat is cooked and the sauce is concentrated. (Taking into account turned over from time to time and you can add water if necessary).