Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb All-purpose flour 2 Garlic clove(s)
1 ts Salt -finely chopped
1/2 ts Black pepper 1 1/2 c Tomato sauce
3 lb Lamb shanks 1 1/2 c Dry white wine or vermouth
-trimmed of fat 1 tb Basil; chopped or
-sawn into 1 1/2" pieces 1 ts Dried basil
1 tb Olive oil 1 1/2 ts Thyme, chopped or
1 Onion(s), diced 1/2 ts Dried thyme
2 Carrots; diced 1 Bay leaves
1 Stalk celery, diced 1 tb Parsley, chopped

Preheat oven to 350øF. In a shallow dish, combine flour, salt and
pepper. roll lamb pieces in the flour mixture and shake off excess.

Heat « tbs of the oil in a Dutch oven or heavy ovenproof skillet over
medium-high heat. In two batches, brown the lamb on all sides, about
8-10 minutes per batch, using the remaining « tbs oil for the second
batch. Remove lamb to a bowl and set aside. Reduce heat to medium,
add onions, carrots and celery to pan and cook, stirring, until
softened, 3-5 minutes. Add garlic and cook until aromatic, about 30
seconds.

Stir in tomato sauce, wine or vermouth, basil, thyme and bay leaf. Add
reserved lamb and return to a simmer. Cover and bake for about 1«
hours, or until the lamb is tender, turning the meat once after 45
minutes. Discard the bay leaf, taste and adjust seasonings.

The recipe can be prepared ahead. Cover and refrigerate for up to 2
days or freeze for up to 6 months. Thaw, if necessary, and heat on
stovetop or in a 350øF oven for about 30 minutes. Sprinkle with
parsley and serve.

Eating Well February 1995
Submitted By DIANE LAZARUS On 02-06-95

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