Slow-cooked lamb shanks in tomato sauce

On medium-high heat, put extra virgin olive oil in a pot (cast iron) and add the chopped celery, onion and carrot; stir, cover and cook 5 minutes for the soffritto.

Add the lamb shanks one at a time and brown on all sides, about 5 minutes per side (it may take less); the soffritto keeps cooking.

Add the vegetable stock, drop to medium-low, cover and cook about 10 minutes until little stock is left.

Add the passata, rinse the bottles with a little water into the pot, season with salt and pepper, lower the heat and stir so the lamb is covered by the sauce.

Cover and cook on low heat for three hours (four or five is even better); a slow cooker also works.

Every half hour, stir and turn the lamb shanks so they do not stick to the bottom.

Serve: tomato sauce and vegetables on the bottom of the plate, a lamb shank on top, more sauce over, chopped parsley, with sourdough bread.

Keep leftover sauce in the fridge up to five days or freeze it, for pasta or meatballs.