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2 onions, diced
3 garlic cloves, chopped
1/2 cup oil
2-3 lamb shanks (ask the butcher to “crack” them) or lamb necks
one 8-ounce can tomato sauce with mushrooms
1 cup chicken broth
1 cup red wine
1/2 cup honey
2 pounds carrots, peeled and cut into chunks
3 sweet potatoes, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
dash of Herbs de Provence
salt & pepper to taste

Saute the onions and garlic in the oil in a pot on stove. Add the meat, tomato sauce, broth, wine and honey. Bring to a boil. Add the carrots, potatoes, parsnips, herbs, salt and pepper. Return to a boil and cook on medium-low for about 30 minutes. Place in a preheated 375-degree oven, covered, until the liquid is almost all gone. Uncover and bake about 30 minutes longer, basting occasionally. If you want more liquid, add a little extra wine. 6-8 servings.

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