Dinner tonight - Braised Masala Lamb Shank/Shoulder

Receipe:

4 lamb shanks/shoulder (1.5 pounds)
2 garlic cloves
1 tablespoon garam masala
1 medium sized Onion, halved and sliced into thin half-moons
1 can of tomatoes or 2 medium tomatoes, coarsely chopped
1 cup Table Dry Red Wine
2 cups of chicken stock
2 cups of water
1 large stalk of celery
2 cups of chopped carrots or baby carrots
Chopped fresh cilantro for garnish
Salt and Pepper to taste
Serves 2-4

1. Using a large pot, brown lamb/celery/onions and garlic, stir for 5 min, add in salt/peper, garam masala
2. Add chicken stock, tomatos and red wine/water, turn heat down to medium low
3. Let it cook for 2.5 - 3 hours
4. Serve with Brown/white rice or pasta