Remove lamb and immediately cover with wax paper and foil. Refrigerate sauce separately until fat rises to the top and solidifies. Simmer sauce for 10 minutes. Remove from heat and, stirring briskly, whisk in flour dissolved in wine. Add rosemary and bring to a boil, stirring constantly.
Place shanks in a roasting pan and pour sauce over.
Sprinkle with pearl onions, mushrooms, and cranberries, pushing them into sauce. Bake, covered, for 1 hour, or until bubbling and heated through. Serve over cooked noodles. Garnish with sprigs of rosemary, if desired. All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller.