traditionally made with veal,here is a lamb version. just as good as with veal and more economical
4 Lamb shanks
1 onion chopped
2 carrots chopped
1 stalk celery chopped
3 cloves garlic minced
1/2 tsp dried thyme
1 tsp dried basil
1 fresh or 2 dried bay leaves
15 oz can no salt tomato sauce
1/4 cup flour
1/2 cup dry red wine
2 Tbsp olive oil
preheat oven to 325
dredge the lamb shanks through the flour
in an oven proof dutch oven heat the oil over medium high heat
brown the lamb shanks on all sides (7-10 minutes)
remove and set aside
add the onion,carrot and celery to the dutch oven and cook over medium heat until the onions are translucent,8 minutes or so.
pour in the red wine and cook 1 minute scraping up any brown bits.
add the garlic and cook 30 seconds.
add the tomato sauce ,basil,thyme and bay leaf and and mix well
return the lamb shanks to the dutch oven
cover and place in the oven cook 2-2 1/2 hours turning the shanks over every 1/2 hour until the lamb is falling off the bone.
can be served over rice to absorb some of the sauce