4 lamb shanks, 3 1/2 to 4 lb.
2 tbsp. vegetable oil
1 sm. diced onion
3 c. boiling veal stock
1 bay leaf
3 diced tomatoes
1 clove garlic, minced
Salt
Pepper

Partially sear shanks in vegetable oil; add onions and garlic; continue to cook meat until browned on all sides. Pour off fat. Add remainder of the ingredients; bring to a boil. Cover with foil and put in 350 degree oven for 2 hours.