3 tbsp. all-purpose flour
1 tsp. salt, divided
1/2 tsp. pepper, divided
4 lamb shanks (about 1 lb. each)
1 tbsp. olive or vegetable oil
1 lg. onion, cut into thin wedges
1 clove garlic, minced
1/3 c. dry red wine
1 can (28 oz.) crushed plum tomatoes
4 strips orange peel
4 sm. red potatoes, halved
2 lg. carrots, cut into 1 inch pieces
1 head escarole, cut into 2 inch pieces
2 tsp. dried rosemary

Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in plastic bag. Dredge lamb shanks in flour. In saucepot brown lamb shanks in oil; set aside. Top drippings add onion and garlic; cook 10 minutes. Add red wine, stirring well. Return lamb shanks to pot. Add tomatoes, remaining salt and pepper. Heat to boiling. Reduce heat to low, cover and simmer 30 minutes. Serve with bread and butter. Makes 4 servings. Cook: 2 hours, 25 minutes. Ready to serve in 2 hours and 40 minutes.