Ingredients:

• 4-6 lamb shanks
• 2 tbsp Ben's Heffer Dust
• 2oz olive oil
• 2 cups onions, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 16oz cabernet wine
• 28oz canned tomatoes
• 20oz beef stock
• 8 garlic cloves, chopped
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 dried bay leaves 
• Salt and pepper to taste

Instructions:

• Preheat recteq to 450°F.
• Season the lamb with olive oil and Ben's Heffer Dust
• Roast for 40-45 minutes until the lamb is golden brown.
• Preheat a large dutch oven in the grill, and caramelize the carrots, onions, and celery for about 25 minutes.
• Add the lamb to dutch oven, add tomatoes, all herbs, wine, and just enough beef stock to cover the shanks. 
• Turn the heat down to 325°F, cover the shanks, and braise for 2-3 hours until the meat is tender.
• Allow the dutch oven to rest at room temperature for about 30 minutes before serving.