Instructions: In a shallow dish, combine the flour and pepper. Coat the shanks with the flour mixture. In a soup pot, heat the oil over medium-high heat and brown the shanks, about 5 minutes per side. Add the soup, tomato, wine, 1/2 cup water, lemon juice, parsely, and garlic powder; reduce the heat to low, cover, and simmer for 2 hours or until tender, stirring occasionally. In a small bowl, combine the cornstarch and 2 tablespoons water and stir into the pot until the liquid thickens. Add the potatoes and carrots and simmer for 10-15 minutes more until heated through.

Yield: 4 servings

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