Instructions: 1) Dredge shanks with flour. Heat oil in skillet, add shanks and brown.

Remove to warm platter.

2. If necessary, add more oil to skillet. Add onion, bay leaf, carrots, celery and cook over medium heat 5 minutes. Add wine and simmer until all wine has evaporated.

3. Add shanks, tomatoes, tomato paste. Cover and simmer until tender (about 1-1/2 hours) If necessary add a small amount of wine or water during cooking.

4. Remove shanks, strain sauce. Place sauce and meat back in pan and stir in parsley, garlic, lemon peel, salt and pepper. Simmer 5 minutes. Serve with risotto.

NOTES : This is the recipe Karen Landsberg used to make this dish when I was visiting her in N.J. once. It was wonderful!! She also sent me another

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