Ingredients
4 lamb shanks (14 to 16 ounces each)1/2 teaspoon salt1/8 teaspoon pepper4 cups beef broth1/2 cup finely chopped onion2 teaspoons dried rosemary, crushed1 teaspoon garlic powder1 teaspoon ground mustardMint jelly, optional
Preparation
Place the lamb shanks in an ungreased 13-in. x 9-in. baking pan. Sprinkle with salt and pepper. Bake, uncovered, at 400° for 30 minutes. Remove from the oven and reduce heat to 350°. Add broth to the pan. Combine onion, rosemary, garlic powder and mustard; sprinkle over lamb. Cover tightly and bake for 2-1/2 to 3 hours or until very tender. If desired, make gravy from pan drippings. Serve lamb with gravy and mint jelly if desired.
