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Braised Lamb Shanks

6 Lamb shanks
Flour for dredging
1/2 ts Oregano
3/4 c Chopped onions
3/4 c Chopped celery
3/4 c Chopped carrots
1 Garlic clove, finely chopped
pn Thyme
3/4 c Dry red wine
3/4 c Beef bouillon
1/3 c Salad oil

Wipe the lamb shanks with a damp cloth. Combine flour, salt, pepper and oregano and dredge the meat with the seasoned flour. Brown in the oil and transfer to a casserole. Add the vegetables, garlic and thyme to the skillet and cook, stirring, 5 minutes.

Pour the softened vegetables over the lamb and add the wine and beef bouillon. Cover and bake 1-1/2 hours, until the meat is tender. Thicken the gravy with a little flour mixed with cold water, if you like.

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