Preparation:
Combine flour, 1/4 tsp salt and dash pepper. Coat the lamb shanks on all sides with the seasoned flour. Brown evenly in hot oil. Stir in onion and garlic; cook until tender but not brown. Add remaining ingredients; cook covered over low heat until tender, about 75 minutes. Turn meat once or twice during cooking. Skin excess fat from the sauce before serving with the meat. |
