Ingredients

• 6 lamb shanks
• flour for dredging
• ¼ cup extra virgin olive oil
• 2 cups dry red wine
• 1 sliced yellow onion
• 4 diced carrots
• 4 cloves garlic
• 1 tablespoon fresh chopped oregano
• 2 cups chicken stock
• 1 cup peeled, seeded and diced tomatoes
• Salt and pepper to taste

1. Heat oil in pot large enough to hold 6 lamb shanks.
2. Place flour seasoned with salt and pepper in paper bag.
3. Add lamb and shake until lamb is well coated. Remove and shake off excess flour.
4. Place lamb in preheated pan and brown completely.
5. Add onion, carrots, garlic and oregano. Cook for 5 minutes.
6. Add wine, chicken stock and fresh tomatoes. Bring to a simmer and cook for 2 hours.
7. Thicken the sauce to desired consistency. Serve over polenta or risotto.

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