Lamb Shanks with Garlic, Tomato and Mint

6 American lamb shanks
1/2 cup all-purpose flour
1/2 cup olive oil
2 medium carrots, rough chop
2 medium onion, rough chop
2 celery stalks, rough chop
2 cups white wine
4 bay leaves
2 tablespoons black peppercorns
2 tablespoons dried thyme leaves
3 quarts Brown Stock
1/4 cup balsamic vinegar
2 cups Mint Puree
4 tablespoons cloves garlic, chopped
1/2 cup tomato, chopped, peeled and seeded
3 medium tomatoes, cut in half
6 tablespoons parmesan cheese, grated
Servings: 6
1. Dust shanks in flour and brown in oil in large skillet. When browned, remove shanks and add carrots, onions and celery. Sauté until brown. Deglaze with white wine; add bay leaves, peppercorns, thyme, stock and shanks. Cover and braise 3 hours, or until tender. Remove shanks and keep warm.

2. Strain sauce and reduce by 1/3rd. Add Balsamic vinegar, mint puree, garlic and tomato and simmer, stirring until heated; season to taste. Top tomato halves with 1 tablespoon Parmesan cheese each and broil until brown. Pour sauce over shank and serve with tomato half.