Instructions: Shake shanks and flour in a clean dry bag until shanks are lightly coated.

Brown shanks in oil over medium-high heat a few at a time; Remove and set aside.

Add onions, carrots, celery and garlic; cook until onion is tender. Return shanks to pan, add tomatoes, wine, salt, thyme, and pepper. Bring to a boil; reduce heat, cover and Simmer 1 to 1 1/2 hours or until tender. Stir in grapes and lemon juice; cook grapes until just heated. Sprinkle with parsley before serving.

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