Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Beef shanks (about 1.5 lbs.) 1/4 ts Dried thyme
3 tb All-purpose flour, divided 1 lg Potato, peeled and cut into
1 1/2 c Cold water, divided ;eighths
1/2 c Beef broth 2 ea Carrots, cut into 2-inch
1 tb Dry onion soup mix ;lengths
1 ea Garlic clove, minced 6 ea Boiling onions
1 ts Worcestershire sauce Salt and pepper to taste

Sprinkle meat with 1 tablespoon flour, place in a shallow 2-qt. baking
dish. Mix 1 cup water, broth, soup mix, garlic, Worcestershire sauce
and thyme; pour over meat. Cover and bake at 325 deg. F. for 1-1/2
hours. Turn meat; add potato, carrots and onions. Cover; return to
the oven for 30-45 minutes or until meat and vegetables are tender.
Remove meat and vegetables and keep warm.

To prepare gravy, skim fat from pan juices. Measure 1 cup of the
juices and place in a small saucepan. Combine remaining flour and
cold water.; stir into juices. Cook and stir until thickened and
bubbly; cook and stir 1 minute longer. Season with salt and pepper.
Serve with meat and vegetables.

(Suggestion: serve with Orange-Kissed Beets.)

From "Taste of Home" magazine, Collector's Edition (advertisement
copy to entice new subscribers).

Typed for you by Iris Grayson
Submitted By IRIS GRAYSON On 04-02-95

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