3 lbs. lamb shank.  (We bought ours from Cedartree Farm)

For the marinade:
2 cloves garlic
2 anchovies or anchovy paste
2 tbsp. Dijon  mustard ( preferably Maille)
1/2 tbsp. fresh chopped rosemary
1 tsp. thyme
Salt/pepper to taste.
1/4 cup olive oil
Mix all ingredients together in a paste.  Pat shank dry.  Apply paste generously over the shank.  Refrigerate for 24 hours covered with parchment paper.

Prep vegetables:
6 carrots chopped
6 small potatoes quartered
4 plum tomatoes diced (can of diced tomatoes also okay) 

2 tbsp. sun-dried tomatoes chopped fine
1 onion quartered
2 cloves garlic chopped fine
1 tsp. oregano (optional)
1 tsp. fresh chopped rosemary
Fresh chopped parsley

Preheat the oven to 350 degrees.
Brown shank in 1 tbsp. peanut oil on stove top in Dutch oven, at medium heat for about 10 minutes on each side.
Take the shank out and arrange vegetables in a Dutch oven. 
Sauté vegetables for about 10 minutes. 
Pour 1/2 cup chicken bouillon and 1/2 cup white wine on vegetables.
Place the shank on top of vegetables.
Place in the oven for about three hours.
Vegetables should be nicely caramelized, meat should be falling off the bone, fork-tender.

Sprinkle with parsley, serve with Jasmine rice.
Serves 4.