4 lamb shanks                          3-4 Tbl flour                   2 Tbl. olive oil

            Coat shanks with flour.  Heat oil in a deep skillet, brown shanks to sear on all sides.  Place shanks in a dutch oven or a deep casserole dish.  Add the following ingredients:

1 1/2 tsp. salt                                   1 clove garlic, crushed

1/4 tsp. pepper                                 1 tsp. dried, crushed oregano

1 Tbl. lemon juice                              1 cup clear chicken broth

            Bake at 350 degrees for 1 1/2 hour.   Turn shanks and add:

4 small onions                                      4 carrots, pared and halved

2 potatoes, pared and quartered         2 stalks celery, quartered

 Bake an additional 1 1/2 hours. Remove shanks to a serving platter, surround with vegetables.  Cover and keep warm.  Measure liquid in casserole ( about

 1 1/2 cups.)  Skim off excess fat, reserving 1 Tbl. in a saucepan.  Blend 1 Tbl. flour into fat, gradually stir in skimmed liquid.  Bring to a boil, stir till

 thickened, and pour over shanks and vegetables.

In a large skillet or wok, heat the clarified butter or oil and saute the garlic for 1 minute. Add the ginger and continue to saute for another minute, then add the onion and continue to cook for about 10 more minutes over medium-high heat.

Add the spice paste to the onion and saute for 2 - 3 minutes. Add the ground lamb and continue to saute for 10 more minutes.

Lower the heat, add the tomato, and simmer for 20 minutes, stirring occasionally.

Stir in the cilantro and baharat, and continue to simmer until it is ready to serve. Season with salt.