4 lamb shanks
1/2 lemon
1/4 tsp. garlic powder
1 c. flour
2 tsp. salt
1/2 tsp. pepper
1/2 c. salad oil
1 can beef consomme
1 c. water
1/2 c. dry vermouth
1 med. onion, chopped
4 carrots, peeled and sliced in chunks
4 stalks celery, sliced in chunks

Rub lamb with lemon and sprinkle with garlic. Let stand 10 minutes. Combine flour, salt and pepper in a bag. Shake shanks 1 at a time in bag. Save flour. Brown shanks in hot oil in large heavy skillet. Remove from pan. Add 4 tablespoons flour (from bag) to pan drippings and stir and brown the flour. Add water, consomme 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 1 layer only. Can be refrigerated now. When ready to bake, place in 350 degree oven, uncovered, for 1 1/2 hours. Turn shanks, add carrots and celery - bake 1 more hour. Cover and tin foil if too brown.