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Lamb Shanks and Lima Beans

2 c Dried Lima Beans
1/2 c Onion; diced
1/2 cl Garlic; minced
1/4 c Parsley; minced
2 c Water
2 ts Salt
1/4 ts Pepper
1/4 ts Marjoram
1/4 ts Mace
1/4 ts Thyme
1 Bay leaf
1 ts Sugar
4 sm Lamb shanks; split into halves
3 tb Fat or drippings

Soak washed beans overnight; or pour boiling water over them, cover and allow to soak 1 hour. Drain, place soaked Limas in cooker, add onion, garlic, and parsley. Mix tomato puree, water and seasoning together and pour into cooker; mix well. Top with lamb shanks browned well in melted fat. Pressure cook at 15 lbs. pressure for 45 minutes. Reduce pressure immediately.

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