Lamb Osso Buco

INGREDIENTS:
6 med size lamb shanks
4-5 celery ribs (cut 1" pieces)
3-4 carrots (cut 1/2" pieces)
1 large onion (chopped)
1 large tomato (chopped)
5-6 garlic cloves
2-3 sprigs mint
3-4 sprigs thyme
2-3 sprigs parsley
1 sprig rosemary
2 bay leaves
1 Tbs. flour
1 quart good lamb stock (chicken, beef or veal)
Chopped fresh mint and parsley for service
Salt and pepper to taste

Salt and pepper the lamb shanks in a large frying pan. Sear
shanks on all sides until well browned. Set aside in a large
baking dish. In the saucepan, sauté onion to golden brown,
add the carrots and celery. Sauté for 2-3 minutes longer,
add garlic and tomato. Sauté 2 more minutes. Mix in the
flour and sauté 1 minute more. Add stock and herbs. Reduce
by 15%-20%. Pour over shanks and bake covered in a
350-degree oven for 2 hours or until meat is fork tender.
Serve over rice pilaf and sprinkle with fresh mint and parsley
for taste and garnish.