Recipe - Lamb Shanks Deluxe

4 Meaty lamb shanks
One half Lemon
One fourth teaspoon Garlic powder (or more)
1 cup All purpose flour
2 teaspoon Salt
One half teaspoon Pepper
One half cup Salad oil
1 cn (10 One half oz) condensed beef
consomme, undiluted
1 cup Water
One half cup Dry vermouth
1 md Yellow onion, chopped
4 Carrots, peeled and cut or sliced up
into chunks
4 Stalks celery, in chunks

Rub Lamb with lemon and sprinkle with garlic powder. Let stand 10
minutes.

Combine flour, salt, and pepper in a paper bag. Shake shanks one at a
time in bag to coat with flour.
SAVE FLOUR.

Brown shanks in hot oil in large heavy skillet. Remove meat from pan.

Add 4 tablespoons of the seasoned flour to pan drippings and, using a
wire whip, stir and brown the flour.

Add consomme, water, and vermouth and stir and cook until slightly
thickened. Add onion.

Place shanks in large baking dish and pour over them the consomme
mixture. Shanks should be in one layer only. Refrigerate.

When ready to bake, place in 350 degree oven, uncovered, for 1 One half hours.

Turn shanks, add carrots and celery, and continue to bake for one more
hour.

Comments: And so fragrant while baking. Gravy delicious over Mashed
Potatoes.

Typed by Gail & Dale Shipp, Columbia, Md.