Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 1/2
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.

Source: "Make it Now and Bake it Later", Barbara Goodfellow, Trident
Press New York. Library of Congress # 65-24035. , 1965. (this is
actually three volumes -- originally published in 1958, 1961,and
1964). Submitted By DALE SHIPP On 11-29-94

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