Salt and Pepper to taste
1.Sprinkle shanks with salt and pepper.
2.Heat oil in a large skillet over medium-high heat. Cook shanks until brown on all sides. Transfer shanks to tray.
3.In the same skillet, add onions, carrots and parsley to pot and cook until golden brown. Stir in wine, tomato paste and vegetable broth. Season with rosemary and Bay leaf. Sprinkle with salt and pepper.
4.Preheat the oven to 325 OF.
5.Pour the sauce into the tray. Seal by tin foil and bake at 325 OF until meat is tender, about 3 hours, flip in between.
6.Remove lamp shanks to a plate. Pour the sauce in a pot, add cornstarch while boiling.
7.Pour over the sauce on shanks. Garnish with rosemary and serve.