FEEDS: 2-4

WHAT YOU’LL NEED:

• 3 T. canola or olive oil
• 3-4 T. flour
• salt and pepper
• 2-4 lamb shanks
• 1 small onion, diced
• 5-6 cloves garlic, sliced
• 2 T. fresh rosemary, or 1 T. dry
• 2 C. chicken or beef broth
• 6 oz. can tomato paste
• 2 - 6 oz. cans red wine

LET'S COOK

Heat the oil in a pan that can be covered and eventually placed in the oven. Mix the flour, salt and pepper in a pie plate. Liberally dust the shanks in the flour and fry in the hot oil on all sides to brown them nicely.

While that’s going on, mix together the stock, tomato paste and 2 cans of red wine. Add the onions and garlic to the shanks and saute a bit, then add and mix in the remaining flour. Stir it all up well, add the rosemary, then the stock mixture.

Bring it all to a boil, cover and then slide into a 350 degree preheated oven. Cook for 30 minutes, then drop to 275 and cook an additional 30 minutes. Turn the shanks over, remove the cover and cook an additional hour, turning and basting occassionally. Serve on a base of mashed potatoes, drizzle with additional sauce and serve.

MORE IDEAS:

Save the remaining sauce and serve it over pasta.