6 Tbs. extra-virgin olive oil
4 lamb shanks
freshly ground black pepper
3/4-lb. mixed fresh mushrooms, (morel, shitake, chanterelle)
1 Tbs. garlic, minced
1 cup diced onion
1/2-cup diced carrot
1/2-cup diced celery
2 cups dry red wine
1 bay leaf
3 cups chicken stock (or canned low-salt chicken broth)
3 cups peeled, seeded and chopped tomatoes
3 Tbs. finely chopped fresh basil
1 Tbs. finely chopped fresh oregano
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