4 lamb shanks (about 3lb).
1 cup of water and ¼ cup of water.
1 tablespoon of lemon juice.
1 tablespoon of potato starch.
1 teaspoon of salt.
1 bay leaf.
1 large onion, finely chopped.
1 clove of garlic, minced.
In a heavy casserole dish, brown the lamb shanks, then push the lamb to one side of the dish.
Add the chopped onion and minced garlic; saute until soft.
Stir in 1 cup of water, lemon juice, bay leaf and salt.
Cover and allow to simmer for 3 hours or until tender.
Remove the meat and keep hot.
Blend the potato starch with ¼ cup of water. Stir into the pan liquid.
Cook, stirring constantly, until the gravy thickens and boils for 60 seconds.
Remove the bay leaf and serve.