May Ross Lamb Shanks

4 large lamb shanks (preferably French cut, but not essential)
2 Tbls. flour
salt
pepper
oil
1 large onion, finely diced
1 rasher of bacon, finely diced
1 minced clove of garlic
1 Tbls. ketchup
1 Tbls. soy sauce
1 Tbls. Worcestershire sauce
1 Tbls. brown sugar
1 tsp. dry mustard
1/4 cup vinegar
1/2 cup water

Trim shanks of excess fat and roll in flour seasoned with salt and pepper. Brown shanks in a heavy based pan. Remove.

Saute onion, bacon and garlic and then add browned shanks.

Combine all other ingredient and pour over shanks.

Bring to a boil, turn down to very low simmer, cover and cook on the stove-top or in a low oven (better) for about 2-2 1/2 hours.