1. Roll 6 lamb shanks in flour.
2.  Sprinkle them with salt, pepper, and powdered orégano.
3. Brown them in a heavy kettle in 3 tablespoons butter and 1 tablespoon olive oil with 1 split clove of garlic.
4. Pour over the shanks 2 tablespoons warm brandy.
5. Ignite the brandy.
6. When the flame burns out, transfer the contents of the kettle to a heavy casserole.
7. Add 3 cups each of dry red wine and water.
8. Add 1/2 cup diced carrots, 1/2 cup chopped celery, and 1 cup chopped onion.
9. Add 1 bay leaf and a pinch of thyme.
10. Cover the casserole.
11. Cook in a moderate oven (350°F) for 2 hours.
12. Remove the fat from the sauce.
13. Thicken the sauce with beurre manié, 1 tablespoon flour mixed to a paste with 1 tablespoon butter.
14. Stir in 1 teaspoon glace de viande or meat extract.
15. Correct the seasoning with salt and pepper.
16. Add a little lemon juice.

List of ingredients required:

• 6 Lamb shanks.
• Flour.
• Powdered orégano.
• 4 Tablespoons butter.
• 1 Tablespoon olive oil.
• 1 Split clove of garlic.
• 2 Tablespoons brandy.
• 3 Cups dry red wine.
• 3 Cups water.
• 1/2 Cup diced carrots.
• 1/2 Cup chopped celery.
• 1 Cup chopped onion.
• 1 Bay leaf.
• Pinch of thyme.
• Beurre manié.
• 1 Teaspoon glace de viande.
• Salt.
• Pepper.
• Lemon juice.