Ingredients
2 lamb shanks (about 2 pounds)2 tablespoons canola oil1 medium onion, diced2 garlic cloves, minced1 tablespoon all-purpose flour2 beef bouillon cubes1/4 cup boiling water1 can (14-1/2 ounces) diced tomatoes, undrained1/2 cup chopped celery1/2 cup chopped carrots1/2 teaspoon dried marjoram1/4 teaspoon salt
Preparation
In a large skillet, brown lamb in oil; remove and set aside. Add the onion and garlic; saute until tender. Stir in flour; cook and stir for 1 minute. Add bouillon and water; stir to dissolve.
Return lamb to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.
