Braised with beef broth and mustard.
From a box sold in Adams, Minnesota, with ephemera from Ohio.
Place lamb shanks in ungreased 13 x 9 x 2 baking pan. Sprinkle salt and pepper (1/2 tsp. salt; 1/8 tsp. pepper).
Bake uncovered 400 deg., 30 minutes. Remove from oven and reduce heat to 350 deg.
Add 4 c. beef broth. Combine:
1/2 c. finely chopped onion
2 tsp. rosemary
1 tsp. garlic powder, and
1 tsp. ground mustard.
Cover tightly and bake 2-1/2 hours to 3 hours until tender.