From: Jane Finch
My mom made this recipe a lot.
6 lamb shanks
flour
salt
pepper
dried oregano
2 tablespoons olive oil
3/4 cup celery, carrot, yellow onion, chopped
1 garlic clove, crushed (optional)
3/4 good dry red wine
optional: bouillon
Serve with mashed potatoes or lentils
Dredge lamb shanks in flout, salt, pepper, oregano mixture.
Brown in olive oil.
Place shanks in roasting pan or oven casserole.
Saute the vegetables in remaining oil. Place on top of shanks with wine.
Bake at 325 degrees for 1 & 1/2 hours.
Thicken sauce with flour if needed and add bouillon or more wine if too thick.
Serve with mashed potatoes or lentils.