Greek Lamb Shanks

Basic Outline.

Salt and pepper the lamb and brown in olive oil.  Sprinkle with lots of oregano and surround with a head of   peeled and cracked garlic cloves and a large white onion cut into wedges.   Add a cup or so of chicken broth, the juice of one large lemon, and cover and cook in a 300° to 325° oven for about  1 1/2 to 2 hours depending on the size of the shanks.   When the lamb is almost tender, add potatoes, cut in half length wise. Cover and return to the oven until potatoes are tender. About another 30 minutes.  Squeeze the juice of another lemon over the lamb and potatoes and serve.  Works well with shoulder and leg of lamb also.