Lamb Shanks With Mustard And Horseradish Gravy

• 6 lamb shanks
• 3 Tbsp. shortening
• 1/4 c. prepared mustard
• 2 Tbsp. horseradish
• 2 tsp. salt
• 1 tsp. M.S.
• 1/2 tsp. paprika
• 1/2 tsp. pepper
• 5 or 6 c. hot cooked rice
• 1 (10 oz.) pkg. frozen peas
• 3 Tbsp. regular all-purpose flour

1. About 2 hours and 15 minutes before serving, in Dutch oven or other large, heavy pan, over medium heat, in hot shortening, brown shanks well.
2. In a small bowl, mix mustard, horseradish, salt, M.S., paprika, pepper and 1 cup water.
3. Pour over shanks.
4. Cover and cook over low heat for 2 hours, or until meat is tender, adding more water if necessary.
5. In warm, deep platter, mix rice and peas.
6. Place shanks on top.

lamb shanks, shortening, prepared mustard, horseradish, salt, paprika, pepper, hot cooked rice, frozen peas, regular allpurpose

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433180 (may not work)