Recipe - Lamb Shanks In Lemon Sauce

4 Lamb shank, abt 3 lbs
1 lg Onion, chopped fine
1 Clove garlic, minced
1 One fourth cup Water
1 tablespoon Lemon juice
1 teaspoon Salt
1 Bay leaf
1 tablespoon Potato starch

Brown the lamb in a heavy casserole. Push the lamb to one side of the dish.
Add onion and garlic and saute until soft. Stir in 1 cup water, lemon
juice, bay leaf and salt. Cover. Simmer 3 hours or un til very tender.
Remove meat and keep hot. Blend potato starch with remaining water. Stir
into pan liquid. Cook, stirring constantly, until gravy thickens and boils
for 1 min. Remove bay leaf and ser ve.

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988.

Recipe by: Joan Nathan Posted to MCRecipe Digest V1 #547 by "Master Harper
Gaellon" gaellon@inch.com on Apr 3, 1997