Pot-Roasted Lamb Shanks

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2 tablespoons flour salt 1 teaspoon crumbled dried rosemary 1/2 teaspoon paprika pepper 4 lamb shanks (4 pounds) 2 tablespoons oil 1 cup dry red wine 4 small baking potatoes, quartered lengthwise Mix flour, 1/2 teaspoon salt, rosemary, paprika and 1/4 teaspoon pepper; rub over lamb shanks. In Dutch oven or large deep skillet heat oil. Add shanks and brown well on all sides. Add water, cover and simmer till almost tender, about 1 1/2 hours, turning shanks once or twice. Stack lamb shanks on one side of Dutch oven and add potatoes to other side. Season with salt and pepper. Cover and simmer till shanks and potatoes are tender, 20 minutes. Serves 4