Roll the lamb in the seasoned flour then shallow fry in olive oil until browned on all sides. Add all the other ingredients and bring to the boil. Cover the pan and simmer for about 3 hours, until the meat falls off the bone. Yummy!

• 3 tbsp. extra-virgin olive oil • 1 c. flour • 1 tsp. cayenne • 1 tsp. coarse salt • 1 tsp. freshly ground pepper • 3 to 4 meaty lamb shanks • 1 (14-oz.) can beef bouillon • 1 1/2c. red wine • 1/2tsp. Kitchen Bouquet • 2 tbsp. mint sauce or 2 tbsp.

Preheat the oven to 350 F. Rub the lamb shanks with flour seasoned with salt and pepper. Heat the butter and oil in a skillet. Brown the lamb on all sides, then transfer to a casserole. To the same skillet add the onions and cook, stirring, until wilted. Add the celery, carrot, and garlic and cook

Heat oven to 350°F. Sprinkle shanks with salt. Heat oil in a large, nonreactive sauté pan over medium-high heat. Add shanks to pan in batches if necessary to avoid overcrowding. Sauté until browned on all sides, 5 to 7 minutes. Using tongs, transfer shanks to a plate as they brown.

Preheat oven to 350°. In a 5-quart Dutch oven over medium-low heat, brown lamb shanks in shortening. Add soup, consommé, garlic, browning and seasoning sauce, Worcestershire sauce and maple flavor; stir to mix. Cover and bake for 1 1/2 hours or until meat is tender. Skim fat from sauce;

Heat oil in casserole dish until hot; add onions, garlic, and vegetables and saute for 5 minutes. Add shanks, boiling stock, seasoning, and raisins. Bring to a boil. Cover and bake in the oven for 1 1/2 or 2 hours or until shanks are tender. Remove shanks, strip meat from bones and return meat to