Place the flour on a plate or in a plastic bag, dust the shanks and brush off any excess.
Heat 1/2 tbspn of the oil in a large heavy-based saucepan or stove top casserole dish over medium-high heat. Brown the shanks in batches and transfer to a plate.
Combine the stick, tomatoes, wine and thyme in a jug. Heat the remaining oil in the pan. Cook the onioin and garlic for 4 minutes, or until just soft. Return the shanks to the pan and add the liquid mixture. Reduce the heat to low, cover, and cook the shanks for 2 hours, stirring occasionally. Remove the lid and cook, uncovered, for 30 minutes more.
Stir through the parsley. Season with extra salt and cracked black pepper, if desired and serve with mashed or steamed potatoes.
The cheaper cuts of lamb, such as shank, shoulder and neck are ideal for slow-cooked dishes because the meat is kept tender and juicy by the surrounding fat. Beef cuts such as chuck or blade steak are also good.
Source: Family Circle