Dredge Lamb shanks in the flour mixture. Coat a large Dutch oven with olive oil heat till almost smoking add Lamb to to the pan, brown well all sides, take your time this is very important.
Remove shanks set aside add keep drippings lower heat, saute all the veggies until they are brown about 20 minutes,add more oil if needed ,salt and pepper mix and add the Lamb shanks back to the pan
Put the whole bottle of Merlot, crush the whole tomatoes add them to the Dutch Oven along with the can of beef stock, simmer till wine is reduced around 1/2 hour.
Mix well cover and put in a preheated oven (375 degrees). Check shanks every 45 minutes turning shanks halfway through the cooking time. Remove cover the last 30 minutes.
My Grandmother served it with a bed of Plenta but I used pasta as the bed, placed the shanks on the bed added some of the sauce ,a little cheese with a sprinkle of parsley and you now have a feast fit for a king