4 Lamb Shanks (average one pound each)
1-cup all purpose Flour
1-small onion (chopped)
1 Carrot (chopped)
2 Stalks of Celery (chopped)
2 Cloves of Garlic (crushed)
2 Plum Tomatoes (halved)
1 leef of dried Bay
1-tbs. dry Thyme
1/2-tbs. dry Rosemary
2-cups Chicken broth
1-cup dry red wine or Port
1-cup Beef Broth
Salt & Pepper to taste

Preheat oven to 325 degrees. In a heavy duty oven safe pan, heat enough olive oil to cover the bottom of the pan by 1/2 inch, heat over high heat. Dredge the lamb Shanks in the flour, shaking off excess flour. Saute the lamb shanks to a golden brown on all sides. Remove lamb shanks and pour off half of the remaining oil and return to a medium-high heat. Add vegetable and saute until they begin to soften. At this time, add dried seasoning and 1/4 cup of the remaining flour stirring often for approx 5 minutes. Add all the liquids and bring to a slow simmer. Place the lamb shanks into the liquid and cover pan tightly, bake for 1-1/2 hour. Serve with the pan juice as sauce.

Tips: For a more rich sauce, puree the vegetables in the liquid. Reduce liquid by one quarter volume and whisk in 1 tablespoon of butter.

Serves 4 Serve with roasted garlic mashed potatoes and fresh broccoli.