PREPARATION:

1. Preheat oven to 350°F. Combine flour, salt and pepper in large resealable food storage bag. Add shanks, 1 at a time, to bag; shake to coat lightly with seasoned flour. (Be sure to use all of flour mixture.)
2. Heat 2 tablespoons oil and butter in large Dutch oven over medium heat until hot. Add lamb shanks in batches; brown on all sides. Transfer lamb to plate; set aside.
3. Add remaining 1 tablespoon oil to Dutch oven, if needed. Add onion and garlic; cook and stir 5 minutes. Stir in broth, wine and rosemary; bring to a boil over high heat.
4. Return lamb and any accumulated juices from plate to Dutch oven. Cover. Cook 1-1/2 to 2 hours or until lamb is fork-tender. Transfer lamb to serving platter; keep warm.
5. Skim off and discard fat from juices in Dutch oven. Boil juices until reduced to 2 cups and slightly thickened. (Depending on amount of remaining liquid, this could take from 2 to 10 minutes.) Pour sauce over lamb.