Serves: 4
Total Calories: 129
Preheat oven to 350° F. Salt and pepper lamb shanks rub with garlic.
In a large heavy Dutch oven with a tight cover place carrots, onion and bay leaf. Add lamb shanks.
In a small bowl combine tomato sauce, water, oregano and thyme add to pan. Cover and bake for 2 1/2 hours.
Add potatoes. Cover and bake 1 hour longer or until meat and potatoes are tender. Transfer shanks and vegetables to a heated platter cover and keep warm.
Discard bay leaf and skim fat from surface of pan juices. In a small bowl mix water and cornstarch until smooth. Stir into juices in pan. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Pour some sauce over the meat and vegetables serve remaining sauce separately.
This Katie's Lamb Shanks recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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