Lamb Shanks


1) Trim the fat off of the two lamb shanks

2) Wrap the Rosemary, Bay Leaves,and peppercorn in a cheesecloth bag

3) Add the three tablespoons of Tomato paste to the 8 oz can of tomato sauce and mix

4) Mix together the:
5) Pour the mixture made in 3 above over the Lamb Shanks

6)Cover the casserole and cook for 4 hours at 275 Degrees

7) Increase the Temperature to 425 degrees and uncover -- cook for one hour

8) Serve on top of a bed of fresh chopped spinach

Receipe adapted by Joan Galbi from a receipe provided by Frieda Gorra