Recipe By : Candy Wallace

Serving Size : 6 Preparation Time :0:00

Categories : Lamb

Amount Measure Ingredient -- Preparation Method

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2 Tablespoons White Flour -- All-Purpose

1 Teaspoon Salt

1/2 Teaspoon Black Pepper -- Freshly Ground

3 Pounds Lamb Shanks, Trimmed of Fat -- Sawed into

1 Tablespoon Olive Oil

1 Onion -- Chopped

2 Carrots -- Chopped

1 Stalk Celery -- Chopped

2 Cloves Garlic -- Finely Chopped

1 1/2 Cups Tomato Sauce

1 1/2 Cups Dry White Wine or Vermouth

1 Tablespoon Fresh Basil or

1 Teaspoon Dried

1 1/2 Teaspoons Chopped Fresh Thyme -- or

1/2 Teaspoon Dried Thyme Leaves

1 Bay Leaf

1 Tablespoon Fresh Parsley -- Chopped

Preheat oven to 350 degrees F. In a shallow dish, combine flour, salt and pepper. Roll lamb pieces in the flour; shake off excess.

Heat 1/2 tablespoon of the oil in a Dutch oven or heavy oven-proof skillet over medium-high heat. In two batches, brown the lamb on all sides, about 8 to 10 minutes per batch, using the remaining 1/2 tablespoon oil for the second batch. Remove the lamb to a bowl and set aside. Reduce the heat to medium, add onions, carrots and celery to the pan and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cook until aromatic, about 30 seconds.

Stir in tomato sauce, wine or vermouth, basil, thyme and bay leaf. Add the reserved lamb and return to a simmer. Cover and bake for about 1 1/2 hours, or until the lamb is tender, turning the meat once after 45 minutes. Discard the bay leaf; taste and adjust seasonings.

This recipe may be Frozen.

Cool before freezing.

Defrost, Overnight, In The Refrigerator, before heating and eating.

STOVETOP: Heat in a covered saucepan on the stovetop over a low to medium setting, remember to stir frequently to insure that heat is evenly distributed through the food.

MICROWAVE: Make sure all entrees are in microwave safe containers,

or are placed, in appropriate servings, on microwave-safe plates.

Heat in the microwave on high approximately 2 minutes.

Stir and check heat to insure even distribution.

OVEN: Heat the entree, covered, in a 350 degree conventional oven for about 35 minutes to insure the entree will be evenly heated through.

NOTES : A variation on the northern Italian classic, this recipe substitutes lamb shanks for the usual veal. Ask the butcher to saw the shanks into 1 1/2-inch-thick pieces for you.