4 Veal or lamb shanks
Well seasoned flour 1 Clove garlic — minced
3 tablespoons Olive oil
1 cup Beef broth
1/4 cup Dry white wine
2 tablespoons Tomato paste
Rind of 1 lemon — cut into 3 small Carrots — finely diced
1 tablespoon Parsley — chopped
1/4 teaspoon Dried marjoram — crushed
1/4 teaspoon Dried oregano — crushed
1/8 teaspoon Dried sage — crushed
Roll shanks in flour; brown with garlic in hot oil in skillet. Add remaining ingredients to crockpot. Stir to mix. Add shanks. Cover pot and cook on LOW for 10 to 12 hours until shanks are tender. Garnish with parsley. Serve with pasta.