4 lamb shanks, about 2 1/2 lbs.
1 tbsp. butter
1 1/2 c. water
1 tsp. salt
1/4 c. all-purpose flour
2 tbsp. butter, melted
1/2 c. water
1 clove garlic, minced
1 tbsp. snipped parsley
1/8 tsp. dried marjoram, crushed
Dash ground mace
Hot cooked noodles

In large skillet, brown lamb shanks in 1 tablespoon butter. Add 1 1/2 cups water and salt. Cook, covered, over low heat for 1 hour.

In small skillet, add flour to 2 tablespoons melted butter; cook and stir over low heat until mixture is browned. Add to meat. Cook and stir until gravy thickens and bubbles. Stir in 1/2 cup water, garlic, parsley, marjoram and mace. Cook, covered, about 1 hour more or until meat is tender.

Arrange lamb shanks on a bed of hot cooked noodles; spoon a little gravy. Pass remaining gravy. Makes 4 servings.