This one is very rich! but tender and very tasty!
I also usually add 1" long carrot chunks & halved small white eastern potatos to the pot too...

[color:"blue"]Mary’s Lamb[/color]

4 lamb shanks
flour seasoned with s&p
3 tbs olive oil
1 clove garlic, chopped
2 tbs flour
½ cup broth or bullion (I use chicken, but Campbell's Beef Consume, undiluted, works well for an even richer taste)
1 cup red wine (or, I like using a medium-dry sherry)
1 medium onion
bay leaf pined to onion with 2 whole cloves
½ tsp marjoram

Dust lamb shanks with seasoned flour.
Heat olive oil & garlic in a dutch oven, brown lamb.
Remove.
To the dutch oven add the 2 tbs flour, cook until bubbly.
Stir in broth, wine, onion with bayleaf and cloves & marjoram.
Cook stirring til smooth.
Remove all to a container.
Place browned lamb shanks & onion in dutch oven, and pour sauce over all.
Cover and bake in slow (300 degree) oven for about 2 hours.
Makes 4 servings.

Making this for Sunday Dinner tomorrow with friends...

Just got it in the oven a little while ago...

BOY do Lamb Shanks, Marjoram, cloves, onions and wine smell good cooking!
The kitchen smells wonderful!

Should have been called "Brian's Lamb"! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> Very easy and sounds great!

Brian had a little lamb???
Na, sounds better with Mary...