Recipe: Roasted Lamb Shanks and Potatoes

ROASTED LAMB SHANKS AND POTATOES

4 lamb shanks
4 large baking potatoes
1 (28 oz.) can ready cut peeled tomatoes
2 tsp. salt
1 tbsp. paprika
1 1/2 cup water (or tomato juice)

Have butcher cut lamb shanks in 2 places through bone. Rinse lamb in cold water, removing fat and the sinew. Place in roasting pan. Add tomatoes, salt, paprika and water or tomato juice.

Roast in a 375 degree F oven for 1/2 hour. Turn meat over and roast another 1/2 hour.

Slice potatoes lengthwise in 1/4-inch pieces. Place around the lamb shanks so liquid covers them. Roast 1/2 hour. Turn lamb and potatoes over and roast another 1/2 hour. Meat should cook a total of 2 hours.

Serve with a Romaine lettuce salad.

From: sara