4 lamb shanks
Flour
1/4 c. salad oil
1 tbsp. cornstarch
1/2 tsp. dry mustard
1/4 tsp. ginger
1/4 tsp. onion salt
1 tsp. paprika
1 tsp. chopped parsley
Salt to taste
1/4 tsp. pepper
1/4 tsp. cloves
1/4 tsp. garlic salt
3 c. hot water

Dredge the lamb shanks in flour. Heat the salad oil in a heavy skillet or pot and brown the shanks in it on all sides. Place the shanks in one layer in the pot. Combine the remaining ingredients, except the water, with pan drippings in a sauce pan; blend well, then gradually add the water. Cook over low heat until smooth and slightly thickened. Pour over the lamb shanks, cover the pot and bake in a 350 degree oven for 2 1/2 hours, turning the meat occasionally. Serve with rice. Serves 4. A green salad goes well with this.