|Flour||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Dry red table wine||1⁄2 Cup (8 tbs)|
1. Dredge lamb shanks in flour mixed with salt and pepper.
2. Heat salad oil in skillet over medium heat. Add lamb shanks and brown well on all sides.
3. Add onion, garlic, celery, tomato sauce, wine and bay leaf. Cover with vac-control valve closed. Lower heat and simmer 1 1/2 to 2 hours or until meat is very tender. Turn and baste lamb shanks occasionally during cooking time. Add a little more wine if gravy gets too thick.
4. Before serving add additional salt and pepper if needed.