I cook lamb occasionally in my Asian recipes, but not often as no one but myself likes it here. The main thing to remember about lamb is that it should be medium rare. Actually, I like it seared on the outside and nearly raw in the middle, but these days that's not such a hot idea. Heat oil in a heavy skillet with a tight-fitting lid. Add shanks and brown slowly on all sides. Remove shanks form pan. Add flour and curry powder to drippings and blend well; add water and wine, stirring, until thickened. Return shanks to pan, season with salt, garlic salt and pepper. Top with onions. Cover and simmer gently for 1 1/2 hours until tender. Serves 4. San Francisco Chronicle, 3-21-90.