Ingredients:

3 to 4 lamb shanks (1 pound each)
¼ cup flour
1 teaspoon salt
¼ teaspoon pepper
2 tablespoon olive oil
1 clove garlic (mashed not minced)
2 tablespoon brandy
1 cup broth
¼ teaspoon basil
¼ teaspoon oregano

Directions:

Have butcher crack the shank bones; cut into two or three parts. Mix flour with salt and pepper. Rub all over meat. Heat olive oil and garlic together in a casserole that can go from stove top to oven. Add meat and brown on all sides. Warm the brandy in a long handled measuring cup; ignite and pour over the shanks. Add broth, basil, and oregano.

Bring to boiling. Place a piece or waxed paper closely over the meat, fitting it around the edges, this increases the tenderizing effect of the oven braising. Put lid cover on dish. Bake at 350° for 1 to 1 ½ hours or until meat is tender. Remove from oven. Spoon juices over meat on platter. Garnish with onions, mushrooms, and parsley.