4 lamb shanks
4 lg. baking potatoes
1 (28 oz.) can ready cut peeled tomatoes
2 tsp. salt
1 tbsp. paprika
1 1/2 c. 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 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.