4 LAMB SHANKS (ABOUT 2-1/2 LBS.)
CANOLA OIL
1-1/2 C. WATER
1 TSP. SALT
1/4 C. FLOUR
2 TBSP. MELTED BUTTER
1/2 C. WATER
1 CLOVE GARLIC, MINCED
1 TBSP. SNIPPED PARSLEY
1/8 TSP .DRIED MARJORAM, CRUSHED
DASH OF MACE (OPTIONAL)
SEASON SHANKS WITH SALT, PEPPER, AND GARLIC POWDER.
BROWN SHANKS IN CANOLA OIL.
DRAIN OIL.
ADD 1-1/2 C. WATER AND SALT.
COOK COVERED OVER LOW HEAT FOR 1 HOUR. (I DID THIS PART IN A CASSEROLE DISH IN A 350 DEGREE OVEN FOR I HOUR).
IN A SMALL SKILLET, ADD FLOUR TO 2 TBSP. MELTED BUTTER. COOK AND STIR OVER LOW HEAT TILL MIXTURE IS BROWNED.
ADD TO MEAT.
COOK AND STIR TILL GRAVY THICKENS AND BUBBLES.
STIR IN 1/2 CUP WATER, GARLIC, PARSLEY, MARJORAM AND MACE.
COOK COVERED ABOUT 1 MORE HOUR OR TILL MEAT IS FORK TENDER.
ARRANGE LAMB SHANKS ON BED OF HOT COOKED NOODLES.
SPOON ON A LITTLE GRAVY.
PASS REMAINING GRAVY.