In a shallow dish, combine the flour and pepper. Coat
the shanks with the flour mixture. In a soup pot,
heat the oil over medium-high heat and brown the
shanks, about 5 minutes per side. Add the soup,
tomato, wine, 1/2 cup water, lemon juice, parsely, and
garlic powder; reduce the heat to low, cover, and
simmer for 2 hours or until tender, stirring
occasionally. In a small bowl, combine the cornstarch
and 2 tablespoons water and stir into the pot until
the liquid thickens. Add the potatoes and carrots and
simmer for 10-15 minutes more until heated through.
