Lamb Shanks With Mustard And Horseradish Gravy - cooking recipe

Ingredients

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

Preparation

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.
In a small bowl, mix mustard, horseradish, salt, M.S., paprika, pepper and 1 cup water.
Pour over shanks.
Cover and cook over low heat for 2 hours, or until meat is tender, adding more water if necessary.
In warm, deep platter, mix rice and peas.
Place shanks on top.