6 lamb shanks
8 large potatoes, sliced
1 large onion, sliced
16 ounces sour cream (pottle)
3 teaspoons Namida Hot wasabi paste
3 teaspoons honey
3 tablespoons tomato sauce
3 tablespoons tomato paste
2 tablespoons soy sauce
6 tablespoons grated Mozzarella cheese

  1. In a roasting dish, grease or butter the inside, place one layer of sliced potato, a layer of sliced onion and a second layer of sliced potato.

  2. Cover top layer of potatoes with the sour cream.

  3. Place the lamb shanks on top not touching one another, smear with the wasabi paste, honey, tomato sauce or paste, and soy sauce.

  4. Cover with foil and cook in oven for 2 hours at 430ºF.

  5. Remove from oven, remove foil. Turn lamb shanks over, add grated Mozzarella cheese to the top of the potatoes between the lamb shanks.

  6. Return to oven to brown the lamb shanks, approx. 20 minutes.

Notes: Low Fat Variation: Use 2 cups of beef stock to replace the sour cream.

Serving Ideas: Serve with a green vegetable, and crusty French bread for the gravy.