• 8 1-pound lamb shanks
  • salt and fresh ground pepper to taste
  • garlic, minced to taste
  • oil for browning
  • flour for dredging
  • 1/2 gallon water
  • 1 pound onions, chopped
  • /2 pound carrots
  • 1/2 pound celery
  • 11/2 garlic cloves, chopped
  • 1/4 pound flour
  • 1/4 pound butter



Season lamb shanks with garlic, salt and pepper and coat with seasoned flour. Brown shanks in large sauté pan or roundo with oil. Once brown, place shanks in deep roasting pan (reserve drippings from pan and remove any burnt pieces); add butter and allow to melt. Add onions and carrots; cooking until caramelized. Add garlic; cooking until perfumed. Add flour; stirring until combined and cooked through. Add pan drippings and slowly stir in water (1/3 at a time). Add celery and simmer; stirring until drippings are thickened. Pour over shanks and cover. Bake at 350ºF for 21/2 to 3 hours, until tender.