Ingredients:

• 4 -1lb Lamb Shanks
• 1 Cup Flour
• 10 -Cloves Garlic
• 2- Small Carrots
• 2- Celery Stalks
• 1- Large Onion
• Bouquet of Fresh Sage, Rosemary, Parsley, Thyme, Bayleaf
• 1- Finely Chopped Anchovy
• Salt, Pepper, Garlic Powder
• 1 – Large Can Diced Tomatoes
• 1 – Bottle of decent Red Wine
• 1 – Box of Veal or Chicken Stock ( I prefer veal)
• Olive Oil
• 4 – Tablespoon of butter
• 1 pound of gnocchi

Take your half cup of flour in bowl, add tablespoon of salt, pepper and garlic powder.  Dredge lamb shanks in flour and let sit to the side.

In a food processor process garlic, onion, celery, and carrot separately and place in bowls.

In a cast iron dutch over add some olive oil and butter to pot over high heat.  Once hot brown lamb shanks in dutch oven in two different batched till brown and seared.  Once done place in a bowl and let rest.

Next add more olive oil if needed and a pat of butter t dutch oven.  Add onions and sauté till translucent, next garlic, then carrot, and celery.  Stir vigorously and let it come together.  Next add your Herb Bouquet.

Next add half to full bottle of wine to mixture and let reduce.  After cooking for few minutes add the large can of tomatoes (san marzano usually best) stir and blend in tomatoes.  Once combined add Lamb Shanks till covered by liquid.  Most likely you will have to add the veal stock at this point to cover shanks.  Bring to a boil and then reduce to a simmer.  Put the stock pot cover half way on and let simmer on stove for 3-4 hours or until Lamb in fork tender.

When done remove and place on stone baking sheet and drizzle with olive oil.  Heat oven and stone to roasting temperature of 450 degrees and roast for about 15 minutes or golden brown.  Let rest for few minutes.

Add gnocchi to boiling boil till they float, remove drain well and add to hot non-stick pan with extra virgin olive oil and cook till crispy then flip and crisp other side. 

Add sauce to bowl then gnocchi, Top with lamb shank and serve.