(Serves 4)

4 pieces lamb osso bucco
Olive oil, as needed
Kosher salt and black pepper, to taste
2 carrots (rough chopped)
2 celery sticks (rough chopped)
2 large onion (rough chopped)
4 cloves smashed garlic
1/4 cup tomato paste
1 gallon water
3 tablespoons beef base
3 tablespoons lamb base
1/4 cup red wine (optional)
4 to 5 twigs of fresh thyme
2 tablespoons dry oregano

Preheat oven to 250° F
Quickly rinse osso bucco under cold water, and place on a large plate. Rub olive oil, salt and pepper over each piece of lamb. Heat a heavy bottom pot or a Dutch oven over med-high heat. Coat the bottom with olive oil and brown all sides of the osso bucco. Take osso bucco out of the pan and place back on the plate.
Carefully add the carrots, onions, and celery, 3 tablespoons kosher salt, and 2 tablespoons black pepper into Dutch oven and cook for approx. 10 minutes.
While that is cooking combine the water, and both bases in an appropriate container and mix well with a whisk.
Add smashed garlic, and tomato paste to the vegetables. Saute until the tomato paste is caramelized and sticking to the bottom of the pan. Deglaze bottom of the pan with red wine or 1/4 cup of the lamb and beef liquid. Use a wooden spoon and rub all the flavors off the bottom of pan into the liquid. Place the osso bucco back into the pan, and add rest of the liquid, thyme, and oregano. Bring to a strong simmer and carefully place 250° F oven. Turn the osso bucco every half hour, cooking the osso bucco until tender and almost falling off of the bone approx. 3 to 4 hours. When finished place osso bucco on a serving platter or individual plates and strain the vegetables out of the remaining liquid, taste and season the sauce, if it is still runny, reduce to desired thickness, and drizzle over osso bucco.