Mom's Lamb Stew

• 4 lamb shanks
• salt
• pepper
• garlic powder
• teriyaki sauce
• 1 (1 1/4 ounce) packet Lipton Onion Soup Mix, packet
• 3 cups water
• 3 12 tablespoons flour
• 4 medium potatoes, peeled and cut into quarters
• 8 ounces baby carrots
• 5 ounces white pearl onions, frozen

1. Season the lamb shanks liberally on both sides with teriyaki sauce, salt, pepper and garlic powder.
2. Place the meat under the broiler until browned.
3. Turn it over and brown the other side.
4. While the meat is browning, put 2 cups of water and the onion soup mix into a pot large enough to hold the meat, bring to a boil and let boil for 10 minutes.
5. Mix the flour into 1 cup of cold water and stir well.
6. When the soup has boiled stir in the flour mixture and stir until thickened.
7. Reduce heat to a simmer.
8. When the meat has browned add the meat and any pan juices to the pot.
9. Cover and simmer for 1 1/2 hours.
10. Turn the meat over and add the vegetables, getting as many of them into the gravy as possible.
11. Cook for 50 minutes and then add the onions.
12. Cook for 10 more minutes.

lamb shanks, salt, pepper, garlic, teriyaki sauce, onion soup mix, water, flour, potatoes, carrots, white pearl

Taken from www.food.com/recipe/moms-lamb-stew-228134 (may not work)