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.