MEDITERANEAN ROASTED LAMB SHANKS
by Catherine Kister, from Cleveland Heights, OH

4 young tender lamb shanks
1 jar California Sun Dry Sun Dried Tomato Halfs
6 Stalks celery
6 carrots
4 medium onions
several bunches fresh parsley
4 cloves fresh garlic
3 sprigs fresh greek oregano
4 cups dry white wine

Coarsly chop carrots, onions and celery ribs, reserving celery tops. Mince celery tops, parsley and oregano. Combine these ingredients, along with sun dried tomatoes and white wine.

Place shanks on a low rack in a deep roasting pan. Pour wine mixture over shanks.

Place in 350 degree oven. Roast uncovered for 20 minutes, cover and continue roasting for one additional hour. Check shanks every twenty minutes and spoon wine mixture over shanks to keep moist.

Serve with rosa marina pasta or couscous, using roasting juices as gravy.

Serves 4.