Braised Lamb Shanks

2 tablespoons olive oil
4 lamb shanks (about 3 1/2 pounds)
1 large onion, chopped
2 ribs of celery, chopped
1 carrot, chopped
4 large garlic cloves, minced
1 28-ounce can tomatoes
1 1/2 cups dry red wine
1 teaspoon fresh oregano, chopped

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