Braised Lamb Shanks

Description
Purchased from Tibbenham Estate in Anna, Texas in 1997. Notation on card says “great comfort food”. Benji loves it. Dated 1932.
 * Contributed by Cat's Recipes Y-Group

Ingredients

 * 6 lamb shanks
 * ⅓ cup cooking oil
 * 2 medium sized white onions, chopped
 * 1 cup chopped celery
 * 2 carrots, sliced
 * ¼ teaspoon garlic powder
 * 1 teaspoon salt
 * ¼ teaspoon freshly ground black pepper
 * ½ teaspoon rosemary
 * 1 bay leaf
 * 1 beef bouillon cube
 * 1 cup boiling water
 * 7½ ounce can tomato sauce
 * 4 tablespoons flour
 * ⅓ cup water

Directions

 * 1) Heat oil in large saucepan and brown shanks in hot oil.
 * 2) Remove shanks.
 * 3) Add vegetables and sauté for 5 minutes.
 * 4) Add shanks, garlic powder, salt, pepper, rosemary and bay leaf.
 * 5) Combine bouillon cube and boiling water; add to meat and vegetable mixture.
 * 6) Stir in tomato sauce.
 * 7) Cover tightly and simmer for about 2 hours or until shanks are tender.
 * 8) Stir occasionally.
 * 9) Remove bay leaf.
 * 10) Combine flour and water; stir into mixture, stir and cook until thickened.