Braised lamb shanks

This recipe is for braised lamb shanks, although, we didn't have any lamb shanks so I substituted a neck roast and half a breast of lamb because thats the way we cook around here. I also forgot the garlic. The biggest motivation we have for writing these recipes is to demonstrate to you (whoever you are) that what is most important is high quality meat and cooking it correctly. So the recipe that follows is what I intended to cook. What we did cook was just as good. The meat will fall off the bone and there will be a lot of gravy. We ate it over rice with a dollop of sour cream. 

Ingredients:
4 lamb shanks
1 14 ounce can tomato puree
1 large onion (chopped)
4 cloves garlic (minced)
1t coarse salt
ground pepper
olive oil
2T tomato paste
1.5c red wine
2 bay leaves
1t rosemary
1/4c flour
2c lamb stock

Instructions:
Preheat the oven to 275F. Sprinkle meat with salt and pepper and sear it in a dutch oven, add the onions and cook until browned. Add garlic and tomato paste and cook for several minutes before deglazing with red wine. Whisk flour into stock an add to the dutch oven with the remaining herbs. Add tomato puree or whole tomato (we only had some frozen tomatoes from last summer they worked just fine). Place in the oven covered with a tight fitting lid for 4-7 hours and check occasionally (or don't) every few hours to add water or stock if the level of the liquid is low. 

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