Baked Lamb Shanks

Ingredients

 * 4 	each  	Lamb shanks, koshered, well trimmed, cut into 6 pc.
 * 1 	tsp 	Ea. sage, curry pwdr.
 * 1 1/2 	tbsp 	olive oil
 * 1 	tbsp 	Minced garlic
 * 3 	tbsp 	Minced shallot
 * 1/3 	cup 	Ea. minced Onion & green bell pepper.
 * 3 	tbsp 	worcestershire sauce
 * 1/4 	cup 	tomato juice
 * 1/4 	cup 	Kosher red wine, dry (opt)
 * 1/2 	cup 	chicken stock (or more)
 * Minced fresh basil or dill

Directions
Preheat oven to 375°F. Wash meat under hot running water; dry well. Prick in several places. Combine seasoning; rub all over meat. Heat 1 tbs. oil in lge. Enameled dutch oven. Add meat and brown over med. heat on one side. Scoop up with spatula and turn. Add remaining oil and minced ingreds. Stir and cook with meat until mixture browns lightly. Pour off any fat. Combine worcestershire sauce with tomato juice, wine and ½ c. of stock. Pour around sides of pot. Bring to boil. Cover and bake in center of oven for 30 min. turn and baste. Re-cover and bake for 1 hr.<BR> Longer, turning and basting every 20 min. (add some of the remaining stock if liquid evaporates before cooking is<BR> completed).<BR> Stir salt into sauce; then spoon over meat.<BR> Serve on warmed individual plates sprinkled with basil or dill.