10 to 12 small whole potatoes, frozen or fresh, peeled
½c. cold water
½c. evaporated milk
2 (1lb.) cans small whole boiled onions, drained
Heat salad oil in large, deep skillet. Brush lamb shanks with bottled sauce; stir remaining sauce into oil. Brown lamb well on all sides.
Combine hot water, jelly, garlic salt and pepper; add to browned shanks. Cover and simmer 1 hour or until meat is tender.
Add potatoes and cook until tender (15 minutes for frozen, about 25 minutes for fresh).
Remove shanks and potatoes to a heated platter; keep warm.
Blend flour and ½c. water together to make a smooth paste. Stir into drippings along with the milk; cook over medium heat, stirring until thick and smooth. Add onions; heat through. Salt and pepper to taste. Pour some gravy over meat and potatoes; serve remainder separately.