Serves 88 lamb shanks about 1 ¼ lb eachSalt to tastePepper to taste6-8 tablespoons of olive oil4 teaspoons of black peppercorns4 bay leafs16 cups of good quality chicken stock6 cups of a good quality dry red wine (about a bottle and a half)4 heads of garlic, minced8 ribs of celery cut into medium dice8 carrots cut into medium dice1 large sweet onion peeled and rough chopped medium10 sprigs of rosemaryPreheat oven to 425 F.Season the shanks with salt and freshly ground pepper. In a large oven proof pot heat the oil and sear the shanks on all sides until golden brown. Remove the shanks and add the garlic, celery, carrots, onion to the pot and sweat the vegetables until tender. Add the chicken stock, wine, bay leaf, peppercorns, rosemary to the pot with the sweated vegetables. Put the shanks back in the pot. Put in oven and cook for 2 hours to 2 ½ hours or until the shanks are tender but the meat is not falling off the bone.Remove the shanks from the braising liquid and strain the liquid. De-grease the sauce carefully and reduce over a medium heat by a 1/3. Serve with the Lamb Shanks.