Ingredients
Lamb shanks-cleaned of all skin 12 pcs
Refined flour to dredge
Olive oil about 6 tbsp
Carrots 1,500 gms
Onions 500 gms
Leeks 200 gms
Celery 100 gms
Rosemary 6 sprigs
Peppercorns 5 gms
Barolo or a good heavy red wine 500 ml
Flour 200 gms
Salt To taste
Pepper To taste

Method:
Preparing the shanks
Dredge the shanks with flour and shallow fry in the olive oil till lightly coloured. Chop all the aromatic vegetables roughly and saute them in a little oil together along with the peppercorn in the braising pot.

Cook 5-6 minutes till they soften a little. Place the shanks above the vegetables such that the bone is upright. Now pour in the wine and add 2 sprigs of rosemary. Add enough stock (if using) or water to cover the meat. Bring to boil. Cover with aluminium foil and then with a heavy lid.

Place the braising pot in an oven at 200 C for 45 minutes to an hour. When done, remove and let it rest for 20 minutes. Gently remove each shank with the help of a tong onto a plate and strain the braising liquid into a saucepan. Reduce the braising liquid, add a knob of butter and cook till it reaches a saucy consistency. Check seasoning. Serve the lamb shanks with polenta or saffron risotto or buttered vegetables and sauce, garnished with rosemary sprigs.