Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Lamb shanks |
| \N \N | Flour for dredging |
| \N \N | Salt |
| \N \N | Pepper |
| ½ teaspoon | Oregano |
| ¾ cup | Chopped onions |
| ¾ cup | Chopped celery |
| ¾ cup | Chopped carrots |
| 1 \N | Garlic clove, finely chopped |
| \N pinch | Thyme |
| ¾ cup | Dry red wine |
| ¾ cup | Beef bouillon |
| ⅓ cup | Salad oil |
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 1-½ hours, until the meat is tender.
Thicken the gravy with a little flour mixed with cold water, if you like.