Lamb Shanks with Vegetables

Ingredients:

4 lamb shanks

1 tbsp oil

½ cup (1 medium) onion chopped

1 ½ tsp salt

½ tsp leaf tarragon or rosemary, if desired

1 bay leaf

1 ½ cups of water

1 cup red wine

5 carrots, sliced

2 cups whole fresh or canned mushrooms

1 ½ cups frozen peas

¼ cup flour

½ cup water

Procedure:

In Dutch oven, brown lamb shanks in oil. Add onion and brown slightly. Add salt, tarragon, bay leaf, 1 ½ cups water and wine. Cover and simmer 2 hours until tender. Add carrots and mushrooms; simmer 15 minutes. Add peas; cook 15 more minutes. Add peas; cook 15 more minutes. Remove lamb shanks o heated platter; discard bay leaf. Combine flour and ½ cup water. Add to mixture in pan. Cook, stirring constantly, until mixture boils. Pour over lamb shanks; serve with noodles or rice.