I have tried every recipe I can find as we adore lamb shanks. Here is our
favorite.

6 lamb shanks
flour for dredging
salt & pepper to taste
1/2 teas. oregano
1/3 cup salad oil
3/4 cup chopped onions
3/4 cup chopped celery
3/4 cup chopped carrots
1 clove garlic, finely chopped
(I usually use at least 4 cloves)
pinch of thyme
3/4 cup dry red wine
3/4 cup beef flavored bouillon

Preheat oven to 350 degrees

Wipe the lamb shanks well with a damp cloth. Combine flour, salt, pepper and
oregano and dredge the lamb shanks with the seasoned flour. Brown in the oil
and transfer to a large Dutch oven. Add the vegetables, garlic and thyme to
the skillet and cook, stirring five minutes.

Pour the vegetables over the lamb and add the liquids. Cover and bake two to 3
hours or until the meat is tender.

Thicken the gravy with a little flour mixed with cold water.

Serves 6

If I am only cooking two large ones I still use the entire recipe.

Enjoy!