Greek Lamb Shanks

• 2 lamb shanks
• oil or butter (to brown meat)
• salt and freshly ground pepper
• coarsely ground garlic with parsley
• flour (to brown meat)
• 1 yellow onion, sliced
• 1 (11 oz.) can condensed tomato soup (no water)
• 1/2 soup can sherry wine
• 1 bay leaf
• 1/2 tsp. crushed dried rosemary
• 1/2 tsp. crushed dried basil
• 1 tsp. prepared crushed garlic

1. Sprinkle meat with salt, pepper and garlic.
2. Coat with flour. Brown all sides in butter or oil in frying pan.
3. In a casserole dish, mix soup and wine until blended. Stir in bay leaf, rosemary, basil, crushed garlic and onion slices.
4. Add browned shanks and baste thoroughly.
5. Cook in covered casserole at 350u0b0 for 2 hours. Turn and baste after the first hour.
6. Serve with "Near East" long grain and wild rice.
7. Meat will be very tender and can easily be removed from the bones. Serves 2 with leftovers.

lamb shanks, oil, salt, garlic, flour, yellow onion, tomato soup, sherry wine, bay leaf, rosemary, basil, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1058217 (may not work)