I tried a new recipe for lamb shanks the other day and it was worth
repeating.

3 or 4 lamb shanks
2 rashers bacon chopped
2 Level Tblspns flour
1 and a half C water
1 Tblspn Worcestershire sauce
1 level tspn dry mustard pdr
1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple of
Tblspns of Tom paste)
1 level Tblspn brown sugar
half a C white vinegar
1 sliced onion
1 level tspn salt
Fry chopped bacon and shanks rolled in flour. Drain and place in casserole.
Combine puree, water, sauce, vinegar, mustard, sliced onion and remaining
flour and pour over shanks. Cover and cook in moderate oven until tender,
approx 2 hours.

The remaining 'sauce' was thinned down with water and eaten as a 'soup' the
next day.