Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Lamb shanks 3/4 c Chopped carrots
Flour for dredging 1 Garlic clove, finely chopped
Salt pn Thyme
Pepper 3/4 c Dry red wine
1/2 ts Oregano 3/4 c Beef bouillon
3/4 c Chopped onions 1/3 c Salad oil
3/4 c Chopped celery

Wipe the lamb shanks with a damp cloth. Combine flour, salt, pepper
and oregano and dredge the meat with the seasoned flour. Brown in the
oil and transfer to a casserole. Add the vegetables, garlic and thyme
to the skillet and cook, stirring, 5 minutes.

Pour the softened vegetables over the lamb and add the wine and beef
bouillon. Cover and bake 1-1/2 hours, until the meat is tender.
Thicken the gravy with a little flour mixed with cold water, if you
like.

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