6 lamb, shanks
1 1/2 tsp. salt
1/4 tsp. black pepper
3 tbsp. oil
3 tbsp. flour
1 (10 1/2 oz.) can chicken broth
1 3/4 c. water
1 med. onion, sliced
2 cloves minced garlic
4 c. celery, cut in pieces
3 med. tomatoes, cut in wedges
1 tbsp. chopped parsley

Sprinkle lamb shanks with salt and pepper, brown in dutch oven or heavy saucepan with oil. Remove shanks and set aside. Keep just two tbsp. of oil in dutch oven. Blend in broth and water and bring to boiling point. Return the snacks to the dutch oven or pan along with the onion and garlic. Reduce heat, cover and simmer. Cook 1 1/2 hours or until meat is tender. Remove meat to warm casserole. Add celery to liquid in dutch oven. Cook uncovered 10 minutes. Add tomatoes and parsley. Cook 5 minutes longer. Spoon sauce and vegetables over shanks. Serve with rice or potatoes.