Ok, tony, so I rate my stuff, hhahahahhahah!!!

1 T. olive oil
3 Cloves garlic, peeled and finely chopped
1 medium onion peeled and chopped
3 pounds lamb shanks, sawed in 1 1/2 inch pieces (have your butcher do this)
1 8-ounce can tomato sauce
1 T. Annatto oil or use olive oil
2 T. chopped parsley
salt and pepper to taste
1/4 t. dried oregano
1/4 t. ground cumin
1 cup of chicken stock

Heat a 4-6 quart stove top covered casserole. Add olive oil, garlic and onion. Saute for 5 minutes. Add lamb shanks along with remaining ingredients, cover and simmer 1 hour and 45 minutes, until lamb is very tender.

These can be served with basmatti rice or white rice.