4 lamb shanks (about 3 lbs.)
1 lg. onion, chopped (1 c.)
1 clove garlic, minced
1 c. water (for lamb)
1 tbsp. lemon juice
1 tsp. salt
1 bay leaf
1 tbsp. flour
1/4 c. water (for gravy)

Brown lamb in a Dutch oven or an electric skillet; push to one side. Add onion and garlic; saute just until soft. Stir in the 1 cup water, lemon juice, salt, and bay leaf; cover.

Simmer 3 hours, or until very tender. Remove meat and keep hot. Blend flour with the 1/4 cup water; stir into liquid in pan. Cook, stirring constantly until gravy thickens and boils 1 minute; remove bay leaf. Serve gravy in a separate bowl.