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Lamb Shanks In Lemon Sauce

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CATEGORY CUISINE TAG YIELD
Meats Jewish Kosher/meat, Lamb, Passover 4 Servings

INGREDIENTS

4 Lamb shank, abt 3 lbs
1 Onion, chopped fine
1 Clove garlic, minced
1 1/4 c Water
1 T Lemon juice
1 t Salt
1 Bay leaf
1 T Potato starch

INSTRUCTIONS

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 MC-Recipe Digest V1 #547 by
"Master  Harper Gaellon" <gaellon@inch.com> on Apr 3, 1997

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