(One of My Own) Lamb Shank with Short and Long Grain Rice

I can remember when I first had lamb shank, but I don't remember where I had it, who I had it with, or even why I had it in the first place. My guess is I was hungry enough to try it. Since that clear but uncertain day, I have asked my mom to make it every once in a while. Now, I decided to have a go myself.
I was surprised how hard it was to find lamb shank. I finally found some at HyVee for $5 a shank. Pricey? I suppose, but worth it. *HyVee did not pay me to say that!
I've posted the recipe on this dish just for the heck of it. Maybe it was the lamb that drove me to this decision!
The gravy (as seen in the recipe) wasn't too bad. I think I added too much worchestershire sauce and not enough horseradish. It was slighty over-zesty with the worchestershire taste. However, it did go well with the rice. Maybe because the rice was a little too bland.
I threw an egg into the rice as it was boiling just to see how it would turn out. I figured all I ever make with my prepared meals is rice for the side. I might as well see what I can do with it. It was alright. I have two other lamb shank recipes I need to try. That will come later. I still want to "dive" into soup next!

Baked Lamb Shank


4 lamb shanks

2 tsp. Worcestershire Sauce

4 tbsp. flour

2 tsp. vinegar

1 tbsp. fat or salad oil ½ tsp. salt

1 cup water Dash Pepper

2 tsp. prepared horseradish

Dredge shanks in 3 tbsp. flour; brown in fat in skillet. Place in baking dish. Blend remaining flour into fat in skillet; add water. Cook, stirring constantly, until thickened. Add horseradish, Worcestershire sauce, vinegar, salt and pepper. Pour gravy over shanks; cover. Bake at 300 degrees for 2 hrs. 4 Servings