Dust the lamb shanks in some seasoned flour (I used salt, pepper, tumeric, cumin and chili powder) and brown in an oven-proof pot (with some oil, of course!). Take it out and wipe the pot if it's too dark - you don't want to burn your veggies! Add new olive oil and sauté onions, celery and carrots. Once softened, add some red wine, a can of whole tomatoes and beef stock. Toss in a couple of bay leaves and sprigs of rosemary and bring to a boil. Add the shanks back in and bake at 350-375 for about 3 hours or until soft. Adjust seasoning to taste and voila!