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Lamb Shanks in Lemon Sauce

4 Lamb shank, abt 3 lbs
1 lg Onion, chopped fine
1 Clove garlic, minced
1 1/4 c Water
1 tb Lemon juice
1 ts Salt
1 Bay leaf
1 tb Potato starch

Brown the lamb in a heavy casserole. Push the lamb to one side of the dish. Add onion and garlic and saute until soft. Stir in 1 cup water, lemon juice, bay leaf and salt. Cover. Simmer 3 hours or un til very tender. Remove meat and keep hot. Blend potato starch with remaining water. Stir into pan liquid. Cook, stirring constantly, until gravy thickens and boils for 1 min. Remove bay leaf and serve.

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