|All purpose flour||1⁄4 Cup (4 tbs)|
|Lamb shanks||3 Pound (4 pieces, 3/4 pound each)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Instant beef bouillon||1⁄2 Teaspoon|
|Carrots||2 , chopped|
|Celery stalks||3 , chopped|
Mix flour, salt and pepper; coat meat with flour mixture.
Melt shortening in large skillet or Dutch oven; brown meat over medium heat, turning occasionally.
Drain off fat.
Reduce heat; stir in remaining ingredients.
Cover tightly; simmer 2 hours or until meat is tender.
If you like, thicken broth.
Nice with lettuce wedges, Skillet Pilaf and French bread.