2/3 cup catsup
1/2 cup vinegar
1/2 cup water
1/2 cup low sodium soy sauce
8 ounce can crushed pineapple
1/4 cup packed brown sugar
1/2 tsp ground nutmeg
1 tsp ground ginger
2 bay leaves
1 onion, thinly sliced
1 lemon, thinly sliced
6 lamb shanks (about 6 pounds total)
2 1/2 tsp cornstarch
2 1/2 tbsp water

In a 3 quart pan, mix together the catsup, vinegar, water, soy sauce, crushed pineapple along with its juice, brown sugar, nutmeg, ginger, bay leaves, sliced onion, and sliced lemon. Simmer uncovered for 30 minutes.

Arrange lamb shanks in an overware dish and pour the sauce prepared above over top. Cover and bake in a 325° F oven for 2 1/2 to 3 hours (or until lamb shanks are fork tender). Carefully lift shanks frompan and place on a serving platter.

Pour sauce remaining in pan through a strainer to remove bay leaves, fruit, onion, etc. Skim off any fat. Mix the cornstarch with water. Bring the sauce to a poil, add the cornstarch, and cook, stirring, until sauce thickens. Pour part of sauce over lamb shanks, reserving part in a boil to serve at the dinner table.

Makes 6 servings.