4 lg. lamb shanks, bones cracked
2 tsp. paprika
1 tsp. salt
1/8 tsp. freshly ground black pepper
1 tbsp. vegetable oil
3 tomatoes, peeled and quartered
1 1/2 c. water
8 sm. carrots, peeled and cut in 2 inch pieces
Hot cooked brown rice
Flour (sm. amount for paste)
Water (sm. amount for paste)

Season shanks with paprika, salt and pepper. Heat oil in deep, ovenproof skillet and brown meat on all sides. Add tomatoes and water. Bake, uncovered, in preheated 350 degree oven for 30 minutes. Turn shanks and bake 30 minutes longer. Add carrots, cover and bake at 375 degrees for an additional 45 minutes or until carrots and lambs are fork tender.

Remove lamb and carrots to heated platter. Surround with hot, cooked brown rice. Skim off excess fat from pan juices in skillet. Stir a small amount of flour into a small amount of water to form a smooth paste. Stir paste into pan juices and cook over low heat, stirring often until thickened. Taste to adjust seasonings. Spoon sauce over lamb, carrots and rice. Serves 4. Note: If desired, use small potatoes and peas in place of rice.