4 lamb shanks
1 clove garlic, chopped (or more to taste)
2 tbsp. salad oil
1 med. onion, chopped
1 tsp. salt
1/2 tsp. oregano
1 c. chablis wine
4 carrots, quartered
1/2 lb. whole green beans
1 c. celery, diagonally cut
1/2 tsp. salt
1 tsp. flour

Brown shanks in hot oil in skillet. Add onion, 1 teaspoon salt, oregano and chablis. Cover and simmer 1 hour. (Can also be done covered in a 350 degree oven). Add vegetables, sprinkling them with 1/2 teaspoon salt. Cover and simmer 30 minutes longer, or until the vegetables are cooked. Remove lamb and vegetables to platter. Blend 2 tablespoons of the sauce with flour and stir into remaining sauce, stirring until thickened. Pour over meat and vegetables. Makes 4 servings.