4 lamb shanks
3 tsp fresh dill, snipped
1/2 tsp oregano
2 tsp fresh rosemary, chopped
1 large clove garlic
1 large onion, thinly sliced
1 8-oz can tomato sauce
1/4 cup brown sugar
1 cup California white table wine
1 1/2 tsp salt
1/8 tsp pepper
Place lamb shanks in large, oven proof stock pot or roasting
pan. Add remaining ingredients, stir to mix; cover and cook 3 hours in a moderately slow oven
(300F). If shanks are large, or you are cooking more than 4, raise temperature to 325
or 350.
After 3 hours,
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