4 shanks
Flour
Salt and pepper
1/4 tsp. thyme
1/2 tsp. rosemary
1 c. diced carrots
1 c. diced potatoes
1/4 c. diced celery
1 med. onion, chopped

Dredge shanks in flour. Brown well in hot fat in large skillet. Add seasoning and 2 cups hot water. Simmer, covered 1 1/2 hours. Add vegetables. Cook for 30 minutes longer.