Roasted Lamb Shanks
 
 4 lamb shanks
 4 large baking potatoes
 One 28 ounce can of ready cut peeled tomatoes
 2 teaspoons of salt
 1 tablespoon of paprika
 1 1/2 cup of 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 375ºF.  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.