1 tb Vegetable oil
4    New Zealand lamb shanks
1 1/2 c  Thinly sliced carrots
1    Chopped small onion
2 tb Tomato paste
1    Minced garlic clove
1 c  Dry white wine
1    Chicken bouillon cube
1/2 ts Salt
1/4 ts Pepper

Heat oil in large heavy skillet; brown lamb on all sides. Drain off
all but 2 Tbls. fat; add carrots, onions & garlic to kettle & saute
until onion is tender. Add wine, bouillon, salt & pepper; bring to a
boil. cover, reduce heat, & simmer 1 1/2 hours. Stir in tomato paste;
simmer 30 minutes or until tender.