Lamb Shank End Casserole

6 half-legs of lamb, shank end ( about 1 pound each)

Seasoned flour

3 tablespoons cooking oil

2 fluid ounces lemon juice

2 fluid ounces water

1 tablespoon sugar

6 bay leaves

6 medium-sized potatoes, cooked, peeled and quartered.

1 pound cooked cut runner beans

Dredge shank ends with flour.

Heat cooking oil; add shank ends and brown well on all sides.

Place shank ends in 6 individual casseroles; reserve dripping.

Combine lamb dripping, lemon juice, water and bay leaves; pour over shank ends.

Cover and cook in slow oven (325 F, Mark 3 ) for about 1 1/2 hours or until lamb is tender.

Add potatoes and beans.

Cover and cook 10 minutes, or until vegetables are throughly heated.

Serves 6