Total Calories: 129
Preheat oven to 350° F. Salt and pepper lamb shanks rub with garlic.
In a large heavy Dutch oven with a tight cover place carrots, onion and bay leaf. Add lamb shanks.
In a small bowl combine tomato sauce, water, oregano and thyme add to pan. Cover and bake for 2 1/2 hours.
Add potatoes. Cover and bake 1 hour longer or until meat and potatoes are tender. Transfer shanks and vegetables to a heated platter cover and keep warm.
Discard bay leaf and skim fat from surface of pan juices. In a small bowl mix water and cornstarch until smooth. Stir into juices in pan. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Pour some sauce over the meat and vegetables serve remaining sauce separately.
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