Season flour with salt and pepper Dredge Lamb in flour. Sear on all sides in half of the oil until golden brown. Meanwhile in a large roasting pan sweat vegetables in the remaining oil until onions are clear. Add tumeric, bay leaves, tomato paste, and. Mix Well. Add wine. Stir well. Arrange lamb on top of vegetable. Add water to cover the lamb. Bring to a low boil. Cook in a 325 degree oven for 3 hours covered or unti shanks are falling of the bone.
Topping: sauté ¼ cup of peas, ¼ cup of tear drop tomatoes in 2 TBS of extra virging olive oil until the tomatoes are soft and have released their juices add 2 springs mint chopped (leafs only) and add some of the lamb juices to bring to the right consistency. And pour over your shanks. Serve with some eggplant polenta. Look for my polenta recipe on Wisconsin on demand soon.
