Armenian Lamb Shanks

4 lamb shanks
Flour
1/4 cup of salad oil
1 tablespoon of cornstarch
1/2 teaspoon of dry mustard
1/4 teaspoon of ginger
1/4 teaspoon of onion salt
1 teaspoon of paprika
1 teaspoon of chopped parsley
Salt to taste
1/4 teaspoon of pepper
1/4 teaspoon of cloves
1/4 teaspoon of garlic salt
3 cups of hot water

Dredge the lamb shanks in flour. Heat the salad oil in a heavy skillet or pot and brown the shanks in it on all sides. Place the shanks in one layer in the pot. Combine the remaining ingredients, except the water, with pan drippings in a sauce pan; blend well, then gradually add the water. Cook over low heat until smooth and slightly thickened. Pour over the lamb shanks, cover the pot and bake in a 350ºF. oven for 2 1/2 hours, turning the meat occasionally. Serve with rice. Serves 4.