Instructions: In a shallow dish, combine flour, chili, salt and pepper. Coat the shanks well. In an oven proof casserole, brown the lamb on all sides. Remove the lamb and set aside. Wipe out the pan. Saute the onions, fennel, celery, carrots, garlic, ginger, and black beans. Add the tomatoes, wine, soy, thyme and bay leaves. Check for seasoning. Return the lamb to the pan and bring to a boil. Cover with water and simmer for at least 3 to 4 hours, until meat is falling off the bone. Remove the shanks from the pan and reduce the sauce until slightly thickened.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.