Gorf wrote:
> ...I have a couple nearing their use by date, anyone have any good
> suggestions what to do with them? <snip>

The recipe below is very good. No tomatoes but plenty of flavor.

6 lamb shanks
flour for dredging
salt and freshly ground pepper to taste
1/2 tsp oregano
1/3 cup salad oil (I use EVOO)
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrots
1 glove garlic,finely chopped (I use two)
pinch of thyme
3/4 cup dry red wine
3/4 cup beef bouillon

Preheat oven to 350. Wipe shanks well.
Combine flour, s & p, oregano, and dredge shanks.
Brown in the oil and transfer to a Dutch oven or large casserole.
Add the vegetables, garlic, thyme to skillet and cook, stirring, about
5 mins.
Pour vegetables over the shanks and add the liquids.
Cover and bake 1.5 hours or until meat is tender.
Thicken the gravy with a little flour mixed with cold water.

The shanks and gravy are delicious served with white rice.

Mac