1/4 cup unbleached all-purpose flour
1 teaspoon coarse (kosher) salt
1/2 teaspoon freshly ground black pepper and extra virgin olive oil to taste
4 lamb shanks (about 12 ounces each (hind bone preferred))
3 tablespoons olive oil (divided)
1 large yellow onion (thinly sliced (2 cups))
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons minced garlic
1 1/2 cups dry red wine
2 tablespoons good-quality balsamic vinegar (optional)
4 cups beef stock
2 cups chicken stock or water
1/4 tablespoon tomato paste