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3 tablespoons olive oil, divided
1 tablespoon butter
1 large onion, coarsely chopped
1 rib of celery, coarsely chopped
1 medium carrot, coarsely chopped
4 cloves garlic, sliced
4 lamb shanks
Salt and freshly ground black pepper
1 cup dry red wine
3 tablespoons tomato paste
2 cups chicken broth
1 cup beef broth
1/4 cup cider vinegar
4 sprigs of fresh thyme
1 bay leaf
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1st Keep
 RGW
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