1.Toss ribs in flour; shake away excess flour. Heat 2 tablespoons of the oil in large saucepan; cook ribs, in batches, until browned all over. Drain on absorbent paper.
2.Heat remaining oil in pan; cook garlic, oregano and onion, stirring, until onion is soft. Add potato, mushrooms and stock.
3.Return ribs to pan; cook, covered, 1¼ hours.
4.Add carrots and paste; cook, uncovered, about 10 minutes or until carrots are tender.