1/2 c. olive oil
5 lb. lamb shanks
1 lg. onion, chopped
1 tsp. oregano
1 tsp. rosemary
3 cloves garlic
1 1/2 c. chicken broth
6 carrots, cut in 2 inch pieces
4 lg. potatoes, quartered
1 pkg. frozen peas
1 pkg. frozen string beans
1 c. chicken broth
1 c. water
1 lemon, juice and rind
1 c. white wine

Poke one piece of garlic in each shank. Sprinkle with olive oil, oregano, rosemary, salt and pepper. Bake at 400 degrees for 30 minutes, then lower to 325 degrees for 3 hours and cover.

After 1 hour of cooking time, add broth, lemon juice and rind, water and wine to shank pan. After 2 hours, add potatoes and carrots. Ten minutes before serving, add the peas and string beans. Serve over rice.