4 lamb shanks (about 3 lb.)
Salt & pepper
3 tbsp. shortening
1 c. water
1 tbsp. soy sauce
1/2 c. concord grape jelly
1 tbsp. flour
1/4 c. water
1/4 c. finely minced fresh mint, optional
1/4 c. concord grape jelly, optional

Season lamb shanks with salt and pepper. Brown well on all sides in the shortening. Add 1 cup water, soy sauce and blend in the jelly. Heat to boiling. Cover and simmer about 1 1/2 hours, or until meat is tender. Turn now and then while cooking. Add more water if needed. When meat is tender, remove from pan and skim off all fat from gravy. There should be about 1 hour.

Blend flour into the 1/4 cup water; add to pan juices and cook, stirring constantly until thickened. Serve over meat. If desired, serve with garnish, made by mixing fresh chopped mint with 1/4 cup concord grape jelly. Serves 4.