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3 or 4 lamb shanks
1/2 c. chopped onions
1 lg. carrot, cubed
1 lg. turnip, peeled & cubed
1 stalk celery, cubed
1 tbsp. tomato paste
1/2 c. fresh or frozen peas
1 c. dry & red wine or white
1 bay leaf
1 tbsp. dry parsley, chopped
1 clove garlic
1 1/2 c. water
Salt & pepper to taste
1/2 tsp. thyme

Wash and trim lamb shanks off as much fat and skin as possible. Brown over high heat in bottom of Dutch oven. Lower heat; add garlic, chopped fine, onions, carrot, turnip, celery and cook until onion is opaque. Raise heat to high and add wine, tomato paste, and water. Cook over high heat 2 to 3 minutes. Turn off heat and stir in parsley, thyme, salt and pepper to taste and bay leaf. Cover and roast in 350 degree oven for 1 1/2 hours. Remove from oven, turn lamb shanks over in sauce and add frozen peas. Cover and return to oven for another 1/2 to 1 hour or until very tender. Transfer shanks and vegetables to platter, add 1 tablespoon cornstarch to small amount of water to thicken gravy. Pour over shanks or serve in gravy boat to be used over mashed potatoes. Delicious. (Don't forget to discard bay leaf.) Yield: 4.
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