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4 lamb shanks
3 to 4 Tbsp. flour
2 Tbsp. salad oil
1 clove garlic, crushed
1 to 1 1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
2 to 4 potatoes, pared and
1 c. clear chicken broth
1 Tbsp. lemon juice
4 carrots, pared and halved
4 small onions, peeled
4 stalks celery, quartered

Preheat oven to 350 degrees. Remove excess fat from shanks.
Wipe with damp paper towels. Coat well with flour. Slowly
heat oil in Dutch oven. In it brown shanks well, turning on
all sides. Add garlic, salt, oregano, pepper, broth and lemon
juice. Cover and bake 1 1/4 to 1 1/2 hours, or until lamb is
almost tender. Add carrots, onions, celery and potatoes;
cover. Bake 35 to 45 minutes, or until meat and vegetables are
tender. Remove shanks to serving platter; surround with
vegetables; cover and keep warm. Measure liquid in casserole.
(Should be about 1 1/2 cups.) Skim off excess fat, reserving 1
tablespoon in medium saucepan. Blend 1 tablespoon flour into
fat. Gradually stir in skimmed liquid. Bring to boiling,
stirring; boil 1 minute. Pour over shanks and vegetables.
Makes 4 servings.

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