1/2 c. olive oil
8 lamb shanks (about 1 lb. each)
2 lg. red onions, sliced
2 lg. carrots, peeled, cut into 1/4 inch thick rounds
10 garlic cloves, chopped
4 (16 oz.) cans Italian plum tomatoes, drained, chopped
3 c. dry white wine
2 tbsp. grated lemon peel
4 tsp. dried red pepper flakes
2 tsp. salt

Divide oil between 2 large Dutch ovens and heat over medium high heat. Add 4 shanks to each and cook until brown, about 3 minutes per side. Remove shanks. Add half of onions, carrots and garlic to each pan. Cook until light brown, stirring occasionally, about 8 minutes. Add half of tomatoes, wine, lemon peel, red pepper flakes and salt to each pan. Bring to a boil.

Reduce heat to medium low. Return 4 shanks to each pan. Cover and cook until meat is very tender and begins to fall off bone, stirring and turning occasionally, about 2 hours. Transfer shanks to platter. Boil liquid if necessary to reduce to sauce consistency. Serve with plain rice. Serves 8.