Lamb Shanks With Red Wine

This is one of my favorite lamb recipes, from Craig Claiborne's New York Times International Cookbook. I have adapted it slightly to my taste. It is easily prepared and always well received.

• Ready In: 2 hrs 30 mins
• Serves: 4

Ingredients

• 4  lamb shanks
• 3  tablespoons flour (I prefer Wondra.)
•  salt & freshly ground black pepper
• 2  tablespoons unsalted butter
• 2  tablespoons  vegetable oil
• 1 1⁄2 cups  finely chopped yellow onions
• 1  cup  finely chopped deveined celery
• 1  cup  finely chopped carrot
• 1  garlic clove, minced
• 1  cup dry red wine (drinkable)
• 2  sprigs fresh parsley
• 1  sprig fresh thyme
• 1  bay leaf
• 1  teaspoon dried marjoram

Directions

1. Preheat oven to 350 degrees.
2. Rub the shanks with flour, seasoned with salt and pepper.
3. Heat the butter and oil in a heavy skillet.
4. Brown the shanks on all sides and transfer to a casserole.
5. To the same skillet, add the onion and cook, stirring, until wilted.
6. Add the carrot, celery and garlic and cook briefly.
7. Stir in the wine and pour the mixture over the shanks.
8. Add the remaining ingredients and season to taste.
9. Cover tightly and bake one and one-half to two hours, or until fork tender.